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Exotic Fruit Brulee

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Serves: 6-8
a selection of exotic fruit, e.g., passion fruit, mango, persimmon, papaya, star fruit
juice of 1 lime
75g / 3 oz caster sugar
300ml / 1/2 pint double cream
300ml / 1/2 pint thick Greek-style yoghurt
50g / 2 oz golden granulated sugar

Halve the passion fruit and scoop out the seeds. Peel the mango, persimmon and papaya, and chop the flesh into small pieces. Slice the star fruit. Mix all the fruit with the lime juice and 25g / 1 oz of the caster sugar.

Turn the fruit into the bottom of a shallow oven proof dish. Whip the cream until stiff, then fold in the yoghurt and the remaining caster sugar. Spread evenly over the fruit, making sure it is completely covered. Smooth the top and chill for 2 hours.

Preheat a hot grill. Sprinkle the granulated sugar evenly over the cream and place under the grill until browned, turning it as necessary. Serve immediately or chill for up to 4 hours.

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