Passionfruit Crème Brûlée

Recipe by Chef Nigel Munzberg, Royal Adelaide Golf Club, Seaton, South Australia. Image by Diana DeLucia. 

subscribe

Serves 4

Ingredients

Passionfruit Crème Brûlée         

• 500 ml Thickened Cream (35%) 
• 150 g Passionfruit Pulp
• ¾ cups Caster Sugar
• 2 Eggs
• 6 Egg Yolks
• 2 tsp. Caster Sugar (to dust when blowtorching the brûlée)

Crostoli

• 250 g Plain Flour
• ½ tsp. Baking Powder
• 20 g Icing Sugar 
• ½ Orange Rind (finely grated)
• ½ Lemon Rind (finely grated)
• 20 g Unsalted Butter
• ½ nip Brandy
• 2 Eggs
• Icing Sugar to dust

Bitter Orange Syrup

• 300 g Caster Sugar
• 200 ml Water
• 100 ml Grand Marnier
• 300 ml Orange Juice
• 100 ml Lemon Juice
• 1 Cinnamon Stick
• ½ tsp. Vanilla Paste
• 4 Orange Rinds

Citrus Salad

• 4 Oranges (peeled and cut into segments)
• 2 Ruby Grapefruits (peeled and cut into segments)
• 2 Mangos (peeled and diced)
• 2 Passionfruits
• 4 leaves Mint (finely sliced)

Garnish

• 100 ml Pure Cream (50%)

Preparation

Passionfruit Crème Brûlée

Preheat the oven to 150°C (300°F).

In a saucepan place the thickened cream, passionfruit pulp and half of the caster sugar and bring to a simmer. 

In a mixing bowl add the eggs, egg yolks and the rest of the caster sugar and whisk together. Pour the cream mixture over the egg mixture and mix well. Strain then pour into ramekins. 

Place the ramekins into a deep baking tray and pour enough boiling water to come halfway up the side of the ramekins. Bake in the oven at 150°C (300°F) for approximately 25-30 minutes. 

Take out of the oven and remove the ramekins from the water bath and refrigerate until set, preferably overnight but 4-5 hours should be sufficient.

Sprinkle the crème brûlée with an even coating of caster sugar and blow torch the sugar to a golden caramel stage.


Crostoli

Place the plain flour, baking powder, icing sugar, orange and lemon zest in a mixing bowl. With a paddle attachment mix the unsalted butter until you reach a crumble stage which looks like coarse lumps of dough. 

Add the eggs and brandy then mix until it comes together to smooth dough. Turn the dough out onto a lightly floured bench and finish working together by hand until the dough has completely come together. Wrap in cling film and let the dough rest for approximately 30 minutes. 

Cut the dough into manageable sizes and roll through a pasta machine; fold the dough back on itself with a book fold and rotate the dough. Repeat this process three times; once you have done this start to reduce the thickness setting on the machine until you reach the desired thickness. The recommend setting is number 5 but this may vary depending on the pasta machine. 

Lay the crostoli sheet on a floured bench. Using a ravioli roller with a crimped edge cut the sheet into 1.5 cm x 15 cm strips. Cook the crostoli in a deep fryer at 180°C (350°F) until golden in color, then drain on a paper towel and dust with the icing sugar.


Bitter Orange Syrup

Place the caster sugar and water into a saucepan making sure to dissolve all the sugar. Bring to boil and simmer until the sugar solution starts to caramelize and is golden in color. 

Pour in the Grand Marnier, orange juice and lemon juice then add the cinnamon, vanilla and orange rind. 

Place the mixture back on heat and bring to a simmer, reducing to a syrup consistency. Strain into a sauce bottle or sealable container and allow to cool.

Citrus Salad

Peel the oranges and ruby grapefruits and remove any excess pith. Make a cut between the membranes to segment the orange, retaining any juice. 

Peel and cut the mango into cubes. Scoop out the inside of the passionfruit and finely slice the mint. Add all the ingredients together into a salad. 

Toss with a coating of the bitter orange syrup. Place the salad in the fridge until ready to serve.


Assembly

Spoon the citrus salad on top of the crème brûlée and finish with a small ice-cream scoop of the pure cream and two pieces of the crostoli.


Wine Match

Mt Horrocks “Cordon Cut” Botrytis Riesling.