- Ingredients
- Seeds from 4 passion fruits
- 35g caster sugar
- 250ml semi-skimmed milk
- 250ml whipping cream
- 55g NESTLÉ DOCELLO Crème Brûlée
- 1 medium papaya, peeled, seeded & pureed
- 450g tinned lychees, drained & pureed
Fresh Tropical Shots
Fresh Tropical Shots
Portions: 10
Ingredients
Method
Method
Place the passion fruit seeds and sugar in a saucepan and cook on low heat until the sugar has dissolved. Place to one side to cool.
Heat the milk and cream in a saucepan and bring to the boil. Remove from the heat and stir in the brûlée powder, whisking continuously for approximately 2 minutes.
Separate the custard mixture into two bowls. Mix the papaya puree into one bowl and the lychee puree into the other.
Pour a layer of the papaya custard mix into the desired serving shot glasses. Refrigerate to cool for 10 minutes – the shots will not set fully but will thicken slightly.
Top with the lychee custard and return to the fridge for a further 10
minutes.
Top with the passion fruit coulis and serve.
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