Passionfruit Brûlée

Cook time 45 minutes + refrigeration
Servings 16 as a tasting dessert


8 passionfruit, cut in half, pulp removed and skins kept
250mls. pouring cream
1 vanilla bean, scraped
40g white chocolate, finely chopped
3 egg yolks
75g caster sugar
1 ½ gold gelatine leaves, soaked in cold water
Demerara sugar, for melting

Passionfruit Brûlée


Scrunch 16 pieces of foil to form nest shapes. Nestle in the passionfruit half shells.

Place the passionfruit pulp, cream and vanilla into a saucepan and bring to the boil.

NOTE: If you want a strong passionfruit flavour, use all 8 passionfruit. For a milder passionfruit flavour, use half.

In a bowl, whisk the yolks and caster sugar and thick and pale in colour.

Strain the hot cream liquid over the yolk mixture and gently whisk to incorporate.

Now strain the mixture again into a clean saucepan and stir continually over a medium heat until a crème Anglaise forms. This should take 1-2 minutes.

Now add the chocolate and gelatine, which has been squeezed.

Stir over a very low heat for another minute so the chocolate melts and the gelatine dissolves. Pour mixture into a jug and then carefully pour the mixture into the prepared passionfruit shells. Cool down before refrigerating overnight.

Before serving, sprinkle with Demerara sugar and use a blow torch to caramelise the top.

Serve the set passionfruit brûlées in nests of sugar.