ZESPRI® GOLD Kiwifruit Creme Brulée with Filo Crisps

Directions

1. 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
2. In a heavy-bottomed saucepan bring the cream to the boil with the vanilla pod, split length ways. 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
3. Fill the followed kiwifruit cases with the brulée mixture and chill till set. Mix the mascarpone with the pulp of the passionfruit
4. Just before serving, sprinkle the top of each kiwifruit brulée 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 passionfruit mascarpone, then another layer of file slightly off set. Build three layers. Place a kiwifruit brulée beside the filo crisps and another brulée on top
5. ZESPRI® GOLD Kiwifruit Crème Brulée can be served with Filo Pastry Crisps as delicious garnish

Filo Crisps
1. 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
2. Cut the stack of file into triangles 10 cm x 5 cm. Place a layer of baking paper on top and weight down with another baking tray.
3. Bake at 180°C for 8 minutes, or until golden

Serves

8