900ml double cream
3 eggs
8 yolks
300ml passion fruit puree
225g melted white chocolate
20ml vanilla essence
160g sugar
1g salt
335g soft butter
150g caster sugar
1 lemon, finely zested
1 vanilla pod, split and scraped
20ml vanilla essence
335g flour
165g rice flour
Cream the caster sugar with the eggs, add the cream, essence, passion fruit juice puree and melted chocolate.
Pass through a fine sieve and then cook at 90c until the middle has a wobble. Leave to cool first before placing in the fridge to chill.
Sprinkle the crème with sugar and then blow torch until well caramelized and a dark golden brown.
Mix the soft butter, sugar, lemon, and vanilla, in a mixing bowl until white and pale, then add the flour. Mix slowly until it combines.
Let the mix rest in the fridge for 15 minutes and then roll out in caster sugar to 0.3cm thick and cut into 5cm rounds with a crinkled cutter. Cook at 160c for 15 -20 minutes. Make sure that they do not take on any colour.
900ml double cream
3 eggs
8 yolks
300ml passion fruit puree
225g melted white chocolate
20ml vanilla essence
160g sugar
1g salt
335g soft butter
150g caster sugar
1 lemon, finely zested
1 vanilla pod, split and scraped
20ml vanilla essence
335g flour
165g rice flour
Cream the caster sugar with the eggs, add the cream, essence, passion fruit juice puree and melted chocolate.
Pass through a fine sieve and then cook at 90c until the middle has a wobble. Leave to cool first before placing in the fridge to chill.
Sprinkle the crème with sugar and then blow torch until well caramelized and a dark golden brown.
Mix the soft butter, sugar, lemon, and vanilla, in a mixing bowl until white and pale, then add the flour. Mix slowly until it combines.
Let the mix rest in the fridge for 15 minutes and then roll out in caster sugar to 0.3cm thick and cut into 5cm rounds with a crinkled cutter. Cook at 160c for 15 -20 minutes. Make sure that they do not take on any colour.
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