Coconut and passion fruit brûlées with ginger shortbread
Prep time: 35 minsTotal time: 
Coconut and passion fruit brûlées with ginger shortbread
Prep time: 35 minsTotal time: 
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Ingredients
- 4 passion fruit
- 320g coconut yogurt (we used The Coconut Collab)
- 2 tbsp caster sugar, plus 1 tsp
- 60g plain flour
- ¼ tsp cornflour
- 2 tsp ground ginger
- 30ml olive oil
- 60g granulated sugar
Step by step
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Halve the passion fruit and scrape the pulp into a bowl using a teaspoon, discarding the shells. Divide the pulp among 4 x 130ml ramekins and top each with an equal amount of the yogurt, smoothing the tops. Transfer to the fridge to chill and let the yogurt develop a bit of a skin (about 2 hours).
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Meanwhile, combine 2 tablespoons of caster sugar with the flour, cornflour, ginger and a pinch of salt in a bowl. Gradually add the oil, stirring with a fork, until combined. Knead together, then roll the dough into a sausage shape, about 5cm in diameter. Wrap in clingfilm; chill for 1 hour until firm.
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Preheat the oven to 180°C, fan 160°C, gas 4 and line a baking tray with baking paper. Unwrap the dough, cut into 8 discs and arrange on the prepared tray. Scatter over the remaining 1 teaspoon of caster sugar and bake for 15 minutes until golden. Leave to cool completely.
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Scatter the granulated sugar over the top of the yogurt and, carefully, use a kitchen blow torch to melt and caramelise all the sugar on top. Leave for 5 minutes to harden, then serve with the shortbreads.
Make this gluten free by replacing the homemade shortbread with a gluten-free alternative.
