Passion Fruit Crème brulee
Ingredients
Passion fruit 2–3, halved, flesh removed
Caster sugar 25g (1oz), plus extra for sprinkling
Double cream 175ml (6fl oz), well chilled
Roses 2–3 for decoration, optional
Icing sugar for sifting, optional
Method
Pour passion fruit flesh into a nylon or stainless steel sieve placed over a mixing bowl. Rub with the back of a stainless steel spoon to extract juice – you will need 60ml (2fl oz). Add caster sugar, stir until dissolved and chill well.
Pour cream into passion fruit juice and whisk until mixture holds a firm peak.
Spoon cream into two 175ml (6fl oz) ramekin dishes and spread smoothly. Cover and chill for several hours, or overnight.
A few hours before serving, preheat grill to high. Heavily dredge top of each cream with caster sugar and tap gently to level. Put onto a baking tray and place under grill until sugar melts and starts to turn golden brown.
Chill creams until serving – when topping is cool and hard, cover lightly with cling film. Serve scattered with rose petals lightly sifted with icing sugar, if wished.
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