Serves 6
Strained juice of 2 passion fruit
6 tbsp Bonne Manan Strawberry
Conserve
4 large egg yolks
1 tbsp golden caster sugar
Grated zest of ½ orange
½ tsp finely grated fresh ginger
1 x 600 ml carton double cream
Vegetable oil, for greasing
8 tbsp granulated sugar
Strawberry and Passion Fruit Brulées
1. Preheat the oven to 170°c (fan oven 150°c), gas mark 3.
2. Mix together the passion fruit juice and the conserve and divide between 6 x 7.5 cm (3 inch) round, 5 cm (2 inch) deep ramekin dishes or any other heatproof and freezer-proof dishes. Put the ramekins in the freezer for 1 hour or until the strawberry mixture has frozen.
3. With a wooden spoon, beat together the egg yolks, caster sugar, orange zest and ginger until well combined.
4. Put the cream in a saucepan and slowly bring to just below boiling. Immediately pour the hot cream onto
the egg yolk mixture, stirring all the time with a wooden spoon. Leave to cool, then strain into a jug.
5. Sit the ramekins in a roasting tin. Pour the cooled custard onto the frozen sauce, then pour boiling water to come halfway up the sides of the dishes.
6. Cook on the preheated oven for about 25 minutes or until a skin has formed on top of the custard but it is wobbly in the middle. Chill the ramekins overnight in the fridge.
7. For the brulée topping, put a sheet of oiled foil on a baking sheet. Put the granulated sugar in a small saucepan and place over a gentle heat until the sugar begins to melt and turn golden brown.
8. Immediately pour the caramel onto the foil and leave until cold and set. Break into a food processor or blender and whizz to form a fine powder. Tip into a clean, dry jar and keep in a cool place.
9. About 2 hours before serving, heat the grill to its hottest setting. Sprinkle the powdered caramel evenly over the surface of the custards and put the under the grill about 5 cm (2 inches) away from the heat. Grill for 2-3 minutes until the caramel melts. Chill again until ready to serve.
Cook’s Tips
- The custard can be made up to 1 day ahead and kept in the fridge. The powdered caramel can be made up to 3 days ahead.
- The strawberry sauce is frozen to prevent it from rising up into the custard mixture.
- Making powdered caramel makes life easier. Its simpler and faster to get an even caramel topping on the custard.