Passion fruit crème brûlée served with passion fruit jellies

lucylox

Jul 31

Crème brûlée is always a popular pud, I think it's because everyone loves the thrill of cracking the thin caramalised sugar topping – a dessert with a bit of theatre is always a winner.

The idea for this recipe came from looking through Rick Stein's French Odyssey in a holiday cottage in Cornwall. This book features a dairy and gelatine heavy passion fruit crème brûlée and passionfruit jellies and I thought it looked like a great flavour for a pudding. So here we have my friendly version, no eggs, cream or gelatine in sight, but a wonderful elegant pudding none-the-less. You could always serve just one or the other, but the combination of creamy crème brûlée and the zippy jelly really works.

I'm using Iota, otherwise known as carrageenan iota as a setting agent as it gives great results for a slightly wobbly jelly.

Passionfruit Crème Brûlée

(dairy-free, egg-free, nut-free, soya-free, sesame-free, can be gluten-free, vegetarian and vegan)

serves 4

50ml passionfruit puree

50ml dairy-free milk

150ml dairy-free cream

30g caster sugar

1 ½ tbsp cornflour

Another 1 ½ tsp passion fruit puree

4 tsp sugar, to top

Place the 50ml passionfruit puree, milk and cream into a sauce pan. Stir in the sugar and start to heat

2. Mix the cornflour and 1 ½ tbsp passion fruit puree together to form a smooth liquid

3. Stir the cornflour paste into the warming cream mixture

4. Continuously stirring bring the mixture to the boil, at which point it should have thickened. Turn off the heat and divide equally between 4 ramekins.

5. Place in the fridge to set.

6. When ready to serve, sprinkle 1 tsp sugar over each crème and blowtorch or place under the grill until you have a uniform, golden caramel layer. Serve immediately.

Passionfruit Jellies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

makes 6 passionfruit jellies served in a half skin

3 passion fruits

50g water

1g Iota

20g sugar

Halve the passion fruits and scoop out the centres, sieve to get a lovely smooth puree. Take 1 tsp of the seeds and place back into the puree. Place in a saucepan with the water.
Remove any membrane from the passionfruit skins and set aside.
Mix together the Iota and sugar, pour into the passion fruit mixture and stir well. It will start to thicken straight away and then liquify when it heats.
Stirring all the time, bring the mixture to a simmer for 2 minutes.
Pour into the empty passion fruit skins and place in the fridge to set