PASSION FRUIT & MACADAMIA NUT MUFFINS AND MANGO ICE CREAM WITH WARM GUAVA & MANGO SAUCE

Muffins

Ingredients Weight Measure
Eggs, whole 4 ea.
Heavy cream 1/2 qt.
Lemon, zested 1 ea.
TABASCO® brand Original Red Sauce 1 Tbsp.
Sugar 1 lb.
Baking powder 3 Tbsp.
Cake flour 1-1/2 lbs.
Kosher salt 1 tsp.
Passion fruits, diced 1 pt.
Macadamia nuts to taste
Unsalted butter, melted 1 lb.

Mango Ice Cream

Ingredients Weight Measure
Whole milk 1-1/2 qts.
Heavy cream 1 pt.
Vanilla bean 1 ea.
Egg yolks 16 ea.
Sugar 20 oz.
Mango, diced 1 ea.

Spicy Guava & Mango Sauce

Ingredients Weight Measure
Goya® Guava Nectar 1 6-oz. can
Cornstarch 1 Tbsp.
Mango, diced 1/2 ea.
TABASCO® brand Original Red Sauce 2 tsp.

Method

  1. For the Muffins, whip eggs, cream, zest and TABASCO® Sauce together. Sift the dry ingredients together. Toss in fruit and nuts. Combine the dry ingredients with the wet. Stir until 2/3 mixed. Add the melted butter and finish mixing. Portion into a greased muffin tin. Bake at 375°F for 15-18 minutes.
  2. For the Mango Ice Cream, combine milk, cream and vanilla bean in a heavy saucepan. Bring to a boil.
  3. Wisk egg yolk and sugar in a mixing bowl. Temper egg mixture with half the hot milk. Return egg mixture to saucepan. Cook over medium heat until slightly thickened. Pour through a fine mesh strainer into a clean bowl.
  4. Chill the mixture before processing. Add diced mango to the mixture when processing is nearly complete.
  5. For the Spicy Guava & Mango Sauce, empty can of guava nectar into small saucepan. Bring to a boil. Skim solids from surface. Add cornstarch and whisk to desired thickness. Add diced mango and TABASCO® Sauce.
  6. To serve, while still hot, place sauce in the middle of each plate. Place muffin on sauce and top with ice cream.

Yield: 30 servings