Maury Rubins Passion Push-Up - passion fruit puree

Method

• Fill a large saucepan with 3 inches of water and bring to a boil.
• Pour the passion-fruit puree into a medium saucepan and cook on low for 2 minutes, or until hot.
• Whisk the egg yolks and sugar in a medium metal bowl.
• Set the bowl over the saucepan of boiling water, making sure the bottom of the bowl does not touch the water.
• Whisk the yolks and sugar vigorously until thick and pale, about 2 minutes.
• Pour the hot passion-fruit juice slowly into the yolk mixture, whisking constantly.
• With a wooden spoon, stir the mixture until it is thick and coats the back of the spoon, about 1 minute.
• Strain through a fine sieve into a large bowl.
• Let cool.
• Pour the heavy cream into a bowl and with a whisk or hand-held mixer, beat until stiff peaks form.
• Fold cream into cooled passion-fruit mixture.
• With a spoon, fill each of 4 1/2-cup push-up molds to the top and place in the freezer for 1 hour.
• Remove and push the frozen filling up through its holder and quickly roll in a plate of edible flowers until covered and serve.