Recipe For Success: Head Chef Dave Coffey Of The 105 Café Shares His Recipe For Passion Fruit & Raspberry Crème Brûlée

One thing that we’ve noticed over the years is that food plays such an important role our in lives and not just for fuel but for entertaining and providing us with fond memories too.

We’ve chatted to some of Ireland’s well-known faces and eateries to discover their favourite dishes and meals, be it from their childhood or simply something they like to rustle up at home.
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This week, we’re looking at making a delicious Valentine’s Day dessert that will impress any other half!

Whether you’re an expert in the kitchen, or a cooking novice, this passion fruit and raspberry crème brûlée is a perfect alternative to a chocolate dessert on the day.

Devised by head chef Dave Coffey of The 105 Café, Clonskeagh as part of their seasonal offerings this Valentine’s Day, we’re pretty sure we’ll be eating these little pots of heaven before February 14^th rolls around!

Passion Fruit & Raspberry Crème Brûlée

Serves 6

Ingredients:

• 1 Vanilla Pod
• 600 ml cream
• 8 large egg yolks
• 150g caster sugar
• 4 fresh passion fruit
• Fresh raspberries

Method:

• Preheat oven to 130C (250F / Gas 1).
• Slit the vanilla pod in half lengthwise and scrape out the seeds. Add the seeds and pod to a pan with the cream and bring slowly to the boil. Remove and set aside.
• Whisk the egg-yolks and 100g of the sugar together in a large bowl until the mixture is thick and pale. Slowly strain the cream into the egg mixture, whisking all the time.
• Add the passion fruit juice & seeds into the mix.
• Arrange 6 ramekins inside a deep roasting tin. Pour the brûlée mixture into a jug and from this fill the ramekins to the top. Carefully transfer the tray to the oven and then pour enough boiling water in to come half way up the sides of the ramekins.
• Bake the brûlées for 30 – 40 minutes or until just set.
• Remove the brûlées from the bain marie, leave them to cool.
• Sprinkle the remaining 50g of sugar evenly over the brûlée tops and grill for 1-2 minutes until the sugar has melted to a golden caramel. Alternatively use a blow torch.
• Serve with fresh raspberries, shortbread biscuits and fresh mint sprigs.