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Raspberry & Passion Fruit Brûlée

By Gino D'Acampo
Serves 10

250g mascarpone cheese
30 raspberries
10 passion fruits (pulp only – 1 fruit for each portion)
1 vanilla pod (split in half – seeds scraped out)
830ml cream
100ml full fat milk
1 fresh large egg
7 egg yolks
150g caster sugar
Demerara sugar to decorate

1. In a large pan, mix the vanilla seeds, cream and milk to a near boil.

2. In a separate pan gently whisk the egg and yolks together with the caster sugar until you have a creamy texture. Slowly add in the mascarpone cheese still whisking gently. (A hand whisk is best).

3. Pour the warm milk mixture over the eggs and cheese and mix together gently. Return to the heat whisking until you create a thick texture. Strain through fine a sieve.

4. Split the passion fruit and raspberries equally between the ten heatproof ramekins. Pour the brûlée mixture on top of the fruit and refrigerate for approx. 1 hour.

5. To serve, sprinkle the demerara sugar on top of all 10 brûlées and glaze with a blowtorch until the top is crisp and brown.