No bake crème brûlée
Makes 4
30 minutes + 3 hours chilling time
Ingredients
Passion fruit jelly
- 100 g passion fruit juice, from about 8 passion fruits
- 95 g Dansukker Jelly Sugar Multi
Crème brûlée
- 400 ml double cream
- 70 g Dansukker Jelly Sugar Multi
- 10 g Dansukker Vanilla Sugar
- 2 egg yolks
Decoration
- Dansukker Cane Sugar Granulated
Scoop out the passion fruit flesh and strain through a fine sieve. Combine the passion fruit juice in a saucepan with the jelly sugar and boil for 30 seconds. Pour the jelly into individual moulds and refrigerate for 1 hour until set.
Make the crème brûlée. Combine the cream, jelly sugar, vanilla sugar and egg yolks in a saucepan. Boil for 3 minutes, stirring continuously. Allow the mixture to cool for about a minute, then pour it over the passion fruit jelly. Return the moulds to the refrigerator until set, about 2 hours.
Sprinkle cane sugar on top of the brûlées and caramelise it using a cook's blow torch.
Tip! Frozen passion fruits can be used instead of fresh ones.
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