• Sorbet:

  • 250g caster sugar

  • 250ml water

  • 1 tbsp liquid glucose

  • 500ml fresh orange juice

  • 1 tbsp Cointreau

  • Brulées:

  • 1 vanilla pod

  • 600ml double cream

  • 8 egg-yolks

  • 100g caster sugar

  • 200ml passion fruit puree

  • Garnish:

  • 3 Passion fruit

  • Fresh mint leaves


  • 1.

    Starting with the sorbet, pour the sugar, water and glucose into a medium pan and bring to the boil, stirring throughout. Reduce the heat to simmer for 2 minutes and then remove and leave to cool. Stir the orange juice and Cointreau together in a large bowl and then add the cooled syrup, a little at a time, adding enough to taste for sweetness.

  • 2.

    Pour the mixture into an ice cream machine and churn until beginning to freeze. Scrape the sorbet out and into a suitable container with a lid and transfer to the freezer to completely set. (Alternatively, if you don’t have an ice cream machine you can simply freeze the mixture in a suitable container, stirring every so often until completely frozen. This will avoid crystals forming).

  • 3.

    Next, prepare the brûlées. Preheat the oven to 130C (250F / Gas 1). Slit the vanilla pod in half lengthwise and scrape out the seeds. Add the seeds and pod to a medium pan with the cream and bring slowly to the boil. Remove and set aside. Whisk the egg-yolks and 50g of the sugar together in a large bowl until the mixture is thick and pale. Slowly strain the cream into the egg mixture, whisking all the time thoroughly combining the passion fruit puree into the brulée mixture.

  • 4.

    Arrange 6 ramekins inside a deep roasting tin. Pour the brûlée mixture into a jug and from this fill the ramekins to the top. Carefully transfer the tray to the oven and then pour enough boiling water in to come half way up the sides of the ramekins. (This creates a bain-marie). Bake the brûlées for 50 minutes or until just set.

  • 5.

    Remove the brûlées from the bain marie, set them on a baking sheet and leave them to cool. Preheat the grill to high. Sprinkle the remaining 50g of sugar evenly over the brûlée tops and grill for 1-2 minutes until the sugar has melted to a golden caramel. This caramel will set to a crisp crust. Alternatively use a blow torch for the same effect. (Do not refrigerate the brûlées once this is done as the tops will go soggy).

  • 6.

    Place a brûlée on each serving plate. Serve with a scoop of orange sorbet and garnished with some extra passion fruit and fresh mint sprigs.

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