Passion fruit creme brulee with orange sorbet

2. Pour the mixture into an ice-cream machine; churn according to the manufacturer's instructions until beginning to freeze. Scrape out the sorbet into a suitable container with a lid and transfer to the freezer to set completely. (Alternatively, simply freeze the mixture in a suitable container, stirring every so often to avoid crystals forming.)

3. To prepare the brulees, preheat the oven to 140 degrees C (275 degrees F/Gas 1). Add the vanilla seeds and pod to a medium pan with the cream and bring slowly to the boil. Remove from the heat and set aside. Whisk together the egg yolks and 50g (1 3/4oz) of the sugar in a large bowl until thick and pale. Slowly strain the cream into the egg mixture, whisking all the time. Don't whisk too much; you don't want it to be frothy. Mix in the passion fruit puree.

4. Arrange six small ramekins in a deep roasting tin. Pour the brulee mixture into a jug and from this fill the ramekins to the top. Carefully transfer the tray into the oven, then pour in enough cold water to come halfway up the sides of the ramekins, creating a bain-marie. Bake the brulees in the oven for 50 minutes or until just set. Remove the brulees from the bain-marie, set on a baking sheet and leave to cool.

5. Preheat the grill to high. Sprinkle the remaining 50g (1 3/4oz) sugar evenly over the brulee tops and grill for 1-2 minutes until the sugar has melted to a golden caramel, which sets to a crisp crust. Put a brulee on each serving plate. Serve with a scoop of orange sorbet, garnished with some extra passion fruit pulp and fresh mint sprigs.