Passion fruit jelly
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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