Recipe: Passion Fruit Crème Brûlée

Just one of the delicious recipe cards that can be found in the Tasting Club Summer Desserts Collection. To reserve yours go to chocs.co.uk/summer

Serves: 8
Difficulty: Medium
Time: 25 minutes preparation, plus chilling; 1¼ hours cooking

Ingredients
6 passion fruits, halved and pulp scooped out (about 9fl oz / 250ml / 1 cup pulp)
7 large egg yolks
150g / 5½oz / heaped ½ cup caster (superfine) sugar
400ml / 14fl oz / scant 1⅔ cups double (heavy cream)
4 tbsp Hotel Chocolat Cacao Nibs
60ml / 2fl oz / ¼ cup milk

Nibbed Meringues (optional):
35g / 1¼oz egg whites
35g / 1¼oz / ¼ cup caster (superfine) sugar
20g / ¾oz / scant ¼ cup icing (confectioners) sugar
2 tbsp Hotel Chocolat Cacao Nibs, roughly chopped

To Serve (optional):
1 lime, peeled and segmented
1 packet Hotel Chocolat Cocoa Grower Biscuits

METHOD:

  1. Preheat the oven to 120°C/235°F/Gas ¾
  2. Put the passion fruit pulp into a large mixing bowl, add egg yolks and half the caster (superfine) sugar. Whisk on a high speed for 5 minutes or until light and frothy.
  3. Heat cream, cacao nibs and milk in a saucepan over a moderate heat, stirring occasionally, until almost boiling. Pass through a fine sieve and discard nibs.
  4. Gradually add hot cream to passion fruit mixture, whisking continuously on a low speed until combined. Strain through a sieve into a large jug, discarding passion fruit seeds.
  5. Increase oven to 140°C / 275°F / Gas 1. Put 8 x 7.5cm / 3 inch deep ramekins into a baking tin and pour in the custard mixture. Pour boiling water into the tin until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes or until custard is set but still slightly wobbly.
  6. Remove from oven and leave to cool, then cover with cling film and chill for 2 hours or preferably overnight.
  7. While the brûlées are cooling, make the nibbed meringues. Reduce oven to 110°C / 225°F / Gas ½. Put egg whites in a large, greaseproof bowl and whisk until soft peaks. Gradually add sugar, continuing to whisk, until stiff peaks. Line a baking sheet with baking parchment and pipe the mixture into rounds. Sprinkle cacao nibs over each and bake for 40 minutes or until crisp on the outside and soft in the middle. Leave to cool before removing from baking sheet.
  8. To finish the brûlées, sprinkle remaining sugar in an even layer over each ramekin. Lightly spray the surface with water to help the sugar melt and caramelise. Using a blowtorch (or grill on high), caramelise the sugar on each ramekin. Take care not to burn; you just want the sugar to start bubbling and turn golden. Leave to cool.
  9. Meanwhile, place limes on a tray lined with foil. Using a blowtorch, caramelise the top of each one. Serve the brûlées topped with the limes, with the biscuits and meringues.

FOR THE SHOPPING LIST

Bag of Nibs – Ecuador
Fine cocoa nibs from Ecuador, rich in healthy antioxidants and feel-good compounds. Perfect for sprinkling on fried eggs or steamed spinach, for spicing up a jacket potato with sour cream, or just snacking on their own.
shop now

Cocoa Grower Biscuits
Just-perfect handmade butter shortbread with warming hints of Caribbean spice – cinnamon, nutmeg and ginger, and rolled in roasted cocoa nibs. An authentic, crunchy treat from our Rabot Estate pantry in Saint Lucia.
shop now

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