- 16 ZESPRI™
GOLD Kiwifruit
for the Crème Brulee
- 600 mls cream
- 1 vanilla
pod
- 30g sugar
- 6 egg yolks
- 300g mascapone
- 8 passion
fruit
for the FILO CRISPS
- 12 sheets
Filo Pastry
- 60g butter
- 60g caster
sugar
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- Cut the top
and bottom off each ZESPRI™ GOLD Kiwifruit and scoop out
the centre of each with a spoon to make a case. Reserve the centres
of the fruit for use later.
- In a heavy-bottomed
saucepan bring the cream to the boil with the vanilla pod, split
lengthways.
- Whisk the
egg yolks with the sugar until light and fluffy. Then add the
hot cream to the yolks, mixing well.
- Strain the
mixture back into a clean saucepan and return to a low heat, stirring
continuously until the mixture thickens enough to cover the back
of a wooden spoon. Remove from the heat and let cool slightly.
- Fill the
hollowed kiwifruit cases with the brulee mixture and chill till
set. Mix the mascapone with the pulp of the passion fruit.
- Just before
serving, sprinkle the top of each kiwi brulee with a little sugar
and caramelise under the grill or use a blowtorch.
- On the dessert
plates, place a triangle of filo crisp, some of the reserved kiwifruit
flesh and a spoonful of passion fruit mascapone, then another
layer of filo slightly off set.
- Build three
layers.
- Place a kiwi
brulee beside the filo crisps and another brulee on top.
FILO CRISPS
- Lay a sheet
of filo pastry on a baking tray lined with silicon paper.
- Brush the
filo with melted butter and sprinkle a little sugar over, then
lay down another sheet and repeat the butter and sugar.
- Do this for
six layers. Cut the stack of filo into triangles 10cm x 5cm.
- Place a layer
of baking paper on top and weigh down with another baking tray.
Bake at 180ºC for 8 minutes, or until golden.
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