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Passion fruit and white chocolate brûlée
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Smooth, creamy and exotically perfumed – what’s not to like about this indulgent dessert?
• 8 ripe passion fruit (plus a couple extra for topping, if liked)
• 1½ tbsp lemon juice
• 450ml double cream
• 75g caster sugar, plus extra for sprinkling
• 125g white cooking chocolate
• handful pistachio nut kernels, chopped (optional)
1. Scoop the pulp from the passion fruit into a food processor. Add the lemon juice and whizz for 5-10 seconds to loosen.
2. Put the cream, sugar and chocolate in a small saucepan and heat very gently, stirring often until melted and smooth, about 3-4 minutes. Add the passion fruit juice and pulp and stir well. Sieve into a jug, rubbing the mixture through with a spatula; scrape in any mixture from the underside of the sieve and discard the leftover pips.
3. Pour into 6 small ramekins or glasses and chill for at least 3 hours, or until set. Sprinkle the tops with sugar (about 1-2 tsp per pud) and quickly melt with a kitchen blowtorch, until bubbling and caramelised. Return to the fridge for 20 minutes or so, until the caramel is hard and the creams are chilled.
4. Just before serving, sprinkle each pot with a few pistachios, or ½ tsp pulp from another passion fruit, if liked. It’s delicious without the caramelised top as well; if you don’t have a blowtorch, just top with more passion fruit pulp.
Typical values per serving:
This recipe was first published in January 2016.