Maury Rubin's Passion Push-Up

1. 1

   Fill a large saucepan with 3 inches of water and bring to a boil.

2. 2

   Pour the passion-fruit puree into a medium saucepan and cook on low for 2 minutes, or until hot.

3. 3

   Whisk the egg yolks and sugar in a medium metal bowl.

4. 4

   Set the bowl over the saucepan of boiling water, making sure the bottom of the bowl does not touch the water.

5. 5

   Whisk the yolks and sugar vigorously until thick and pale, about 2 minutes.

6. 6

   Pour the hot passion-fruit juice slowly into the yolk mixture, whisking constantly.

7. 7

   With a wooden spoon, stir the mixture until it is thick and coats the back of the spoon, about 1 minute.

8. 8

   Strain through a fine sieve into a large bowl.

9. 9

   Let cool.

10. 10

    Pour the heavy cream into a bowl and with a whisk or hand-held mixer, beat until stiff peaks form.

11. 11

    Fold cream into cooled passion-fruit mixture.

12. 12

    With a spoon, fill each of 4 1/2-cup push-up molds to the top and place in the freezer for 1 hour.

13. 13

    Remove and push the frozen filling up through its holder and quickly roll in a plate of edible flowers until covered and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.