Recipe
Mango,
coconut
and
passionfruit
Crème
Brûlée
Ingredients
- 200g Macphie fru-ti o.t.t® Mango & Passionfruit dessert topping
- 1 litre Macphie Crème Brûlée
- Demerara sugar
- Desiccated coconut
Method
Pour the Macphie Crème Brûlée into a saucepan and bring to the boil, stirring continuously.
Take off the stove and stir in the Macphie fru-ti o.t.t® Mango & Passionfruit dessert topping until completely combined.
Pour into ramekins, cool slightly and then refrigerate for a minimum of 2 hours until set.
Prior to serving, sprinkle with demerara sugar mixed with desiccated coconut and caramelise with a blow torch.
