Passion fruit creme brulee with orange sorbet

recipe

Passion fruit creme brulee with orange sorbet

No comments

This is to die for. If you like, you can buy passion fruit puree from a gold deli - much easier than trying to get enough basic material from passion fruits you open yourself. If you can't find it, you can use mango puree instead

Ingredients

Orange Sorbet:
125g (4 1/2oz) caster sugar
1 tbsp liquid glucose
500ml (16fl oz) fresh orange juice
1 tbsp Cointreau
Brulees:
1 vanilla pod, slit lengthways and seeds scraped out (keep the pod)
300ml (10fl oz) double cream
4 egg yolks
150g (5 1/2oz) caster sugar
100ml (3 1/2fl oz) passion fruit puree
Garnish:

Serves: 4

Directions

More recipes like this

To make the sorbet, pour the sugar, glucose and l (l oz) water into a medium pan. Bring to the boil, stirring continuously. Reduce the heat to a simmer for minutes, then remove from the heat and let cool. Stir the orange juice and Cointreau together in a large bowl. Add the cooled syrup, a little at a time, using enough to sweeten to taste.
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.)
To prepare the brulees, preheat the oven to degrees C (degrees F/Gas . 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 g (z) 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.
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 minutes or until just set. Remove the brulees from the bain-marie, set on a baking sheet and leave to cool.
Preheat the grill to high. Sprinkle the remaining g (z) sugar evenly over the brulee tops and grill for 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.

Source: School For Cooks by Rosemary Shrager, published by DK