A shared recipe from the Hell's Kitchen game.

Passion Fruit Crme Brle with Bitter Chocolate Sorbet

Serves 4 Passion fruit crme brle 2 cups heavy cream 1/2 cup whole milk 19 egg yolks 1/2 cup of granulated sugar, plus extra for the caramel topping 3/4 cup passion fruit puree Passion fruit glaze, to serve Pistachio sables, to serve (optional) Preheat the oven to 300F. Pour the cream and milk in a saucepan. Slowly heat to just below boiling point. Meanwhile, beat the egg yolks and sugar together, then add the passion fruit puree until evenly blended. Trickle the hot, creamy milk on the passion fruit and egg mixture, beating constantly, until well combined. Strain the mixture through a fine sieve into a large jug then pour into the brle moulds, set on a baking tray. Bake the brle in a bain marie at 300F for about 20-25 minutes until the custards are lightly set. Remove the brle from the tray and cool completely. Chill until ready to serve. For the brle topping, sprinkle 1 tsp sugar evenly on top of each custard, then wave a cooks blowtorch over the surface until the sugar has caramelized. Bitter chocolate sorbet 1 cup of milk 1/2 cup of double cream 1/4 cup of cocoa powder 3 oz dark chocolate, 100% cocoa solids 2 tbsp trimoline Put the milk and cream in a pan and warm to 70C. Remove from the heat and whisk in the cocoa powder. Return the pan to the heat and bring to the boil, stirring constantly. Remove from the heat and stir in the chocolate and trimoline until evenly combined. Cool then churn in an ice cream machine until firm.

Pistachio sable (optional) 13 tbsp soft butter 1 cup minus 2 tbsp confectioners sugar 2 cups plain flour About 1/2 cup of roasted pistachios, chopped

Cream the butter and icing sugar together. Fold in the flour to make a pastry mixture then fold in the chopped pistachios. Rest the mixture in the fridge until firm. Roll the mixture out to the thickness of two 25 cent coins. Lift the sable mixture as one whole piece on to a baking sheet. Bake at 350F for 9-10 minutes then stamp out circles using a 7mm pastry cutter.