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Instant Fruit Brulee
serves 6
6 passion fruit
2 large ripe mangoes, peeled, stoned and cut into thin slices
140g (5oz) blueberries
200g (7oz) caster sugar, plus 1 tablespoon
450ml (16fl oz) double cream
2 tablespoons icing sugar
Scoop out the seeds from the passion fruit into a glass serving dish and toss with the mangoes, blueberries and the one tablespoon of caster sugar.
In a bowl, whip the cream together with the icing sugar until it just holds its shape. Spoon the cream over the fruits in the serving dish, piling it up in the centre to make a mountain shape. Chill while you prepare the syrup.
In a small heavy-based pan, gently heat the 200g (7oz) caster sugar with six tablespoons of water until the sugar dissolves. Bring to the boil and cook until the syrup turns a mid-golden caramel colour.
Leave to stand for 2 minutes, then drizzle over the cream mountain so it runs down in little streams. Serve immediately or leave at room temperature for about 1 hour until the caramel starts to soften.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
