Home Recipes Mango crème brûlée with passion fruit smoothie

Mango crème brûlée with passion fruit smoothie

Smoothie with a tropical taste with mango crème brûlée.

Dessert crème brûlée Passion fruit
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Ingredients

Crème brûlée

800 ml Debic Crème Brûlée

200 g Mango purée

Smoothie

1000 g Frozen mango

200 ml Boiron passion fruit juice

300 ml Orange juice

30 g Ginger

5 g Lemon verbena

1 Passion fruit

Debic products used

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Debic Crème Brûlée Bourbon 1L

  • Real natural Bourbon vanilla with vanilla seeds
  • Creamy and authentic taste and structure
  • Fast and convenient preparation

Preparation

Crème brûlée

Heat the crème brûlée to 70°C and add the mango purée. Pour into the glasses and store in the refrigerator for 4 hours.

Smoothie

For the smoothie, blend all the ingredients together until smooth. Add some more orange juice if the smoothie is too thick.

Finishing touch

Pour the smoothie à la minute on top of the crème brûlée and garnish with a piece of mango and a sprig of lemon verbena.

Recipe tags Dessert crème brûlée Passion fruit Dinner Evening PannaCotta CulinaireOriginal

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