Method
ingredients :
- 170 g Whipped cream
- 130 g Sicoly® sweetened passion fruit purée
- 70 g Sugar
- 100 g Egg yolks
- 40 g Brown sugar for glazing
process :
Set the oven to 100°C-125°C - There should be no fan on in the oven. Bring the cream, SICOLY® passion fruit puree and 50 g of the sugar to the boil. Whip the egg yolks and the rest of the sugar until the mixture becomes light and airy. Beat the warm mixture into the egg and sugar mix. Strain. Pour into 4 porcelain dishes, each one should be 15 cm in diameter. Place the dishes in a double boiler, before placing the tray in the oven. Bake the dishes for approx. 30-50 minutes, depending on the oven. The "crème brûlée" is ready when it has "set". Place in the fridge for at least two hours, it can be kept for up to 2-3 days.
Decoration
and finishing
Sprinkle the brown sugar over the dessert and caramelise the sugar with a blowtorch, the sugar should turn a golden brown colour.