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.