White chocolate panna cotta with passion fruit

White chocolate panna cotta with passion fruit
(serves 3-4)

300 ml double cream
100 ml milk
0.5 vanilla pod, cut it in half lenghtwise and scrape out the seeds.
1 tbsp caster sugar
100 gram white chocolate, chopped
1 tsp gelatine powder + 1 tbsp water

3-4 passion fruits (one for each serving)

Combine gelatine with water, set aside. Combine cream, milk, vanilla and sugar in a pan. Heat until the mixture is warm. Remove the mixture from the heat, add the chocolate and whisk until the mixture is smooth. Add the gelatine and whisk until it’s dissolved. Pour the panna cotta evenly in 3-4 glasses. Cover and refrigerate for 4 hours. When time to serve, cut the passion fruits in halv and scoop fruit flesh over the panna cottas.

Crème brûlée for two

225 ml whipping/double cream
1 vanilla pod
25 gram caster sugar
2 egg yolks (about 30 gram)

topping:
4 tsp brown sugar

Heat the oven to 170 degrees C. Cut the vanilla pod in half lenghtwise and scrape out the seeds. Put the vanilla seeds in a sauce pan together with the cream and let simmer for a few minutes over low heat. Remove from heat and allow to infuse for 10 minutes.




Beat the egg yolks with the sugar until pale and fluffy. Gently combine with the cream mixture and pour into 2 small ovenproof molds (225 ml). Place into a roasting or baking pan and carefully pour enough water into the pan to come halfway up the sides of the molds. Bake for about 30 minutes, they shuold be set at the edges and wobbly in the center. Remove from pan, and let the molds cool in room temperature before allowing them to chill in the fridge for at least 4 hours.

Before serving, sprinkle the molds with 2 teaspoons of sugar each. Shake the molds carefully so that the sugar covers all of the custard. Caramelise, using a kitchen blowtorch (or place under the grill in the oven for a few minutes, just make sure it won’t burn and don’t forget to keep the oven door open). If using a kitchen blowtorch, work fast and move it all the time so you won’t burn the sugar on your precious custards!