Passion-fruit Sorbet

I know I haven't written on a while, I started my new job as a pastry chef in a hotel and that has been keeping me so busy. Between that and being without internet for 6 weeks didn't help either.

This recipe is great for the heatwave that we are having and I saw on Groupon this week that they had ice cream makers so if anyone picked one up or if you have one at home already this is great for something refreshing.  You can make ot without an ice cream machine but it will take a little longer but the end result is worth it.

Passion fruit is a favourite of mine it is sweet and tart and the colour is just amazing, this sorbet is great even just by itself!

500ml Water

150g Granulated Sugar

500g Passion-fruit Puree

1 Egg White

Method:

1. Combine the sugar and water and make stock syrup (heated until the sugar is dissolved and the mix has a slight syrup consistency)
2. Add the puree
3. Churn and add the egg whites at 0 degrees and churn to -6 degrees

Passion-fruit Creme Brulee

This is a great dish, can be altered to contain different flavours. But today i'm doing passion-fruit. This recipe makes 6 decent sized creme brulees and to accompany these your could serve the shortbread from earlier, you don't have to is just a suggestion.

500ml Cream
250ml Milk
113g Sugar
1 Vanilla Pod/Vanilla essence will substitute about 1 tbsp

8 Egg Yolks
4 passion fruit

Method:

1. Pre-heat the oven to 150/gas mark 2
2. Prepare the ramekins (make sure they are clean and if possible all the same size)
3. Infuse the milk, cream and sugar with the vanilla in a pot/saucepan and allow to boil.
4. when the mixture has come to the boil, add to the egg yolks and whisk vigorously!
5. return the mixture to the saucepan and back on the heat, keep whisking until you feel the mix has thickened slightly too much and you will scramble it!
6. Pass through a strainer and into a clean container, you could retain the mix by cooling down completely in cold water and storing in the fridge. 
7. If using immediately, strain and ladle equal amounts into each ramekin, in each ramekin should be a teaspoon to a tablespoon of passionfruit then put in a deep tray and fill the tray up to 2/3 (in height of the ramekins) with water.
8. Cook for 18/20 mins, to check wobble the brulees and if it appears set around on top it is done if not return to the oven for a further 5 minutes than check again.
9. Put on a wire tray to cool, and leave in the fridge until your ready to serve.
10. To serve, sprinkle with brown sugar and caramelise with a blow torch, careful not to burn the sugar, *dust with some icing sugar, chop a strawberry in half and serve with the shortbread. 

*Optional