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1
First, prepare the passion caramel. In a heavy saucepan, slowly cook 100 grams of granulated sugar to make a light caramel. Off the heat add the 35 milliliters of heavy cream and the passion fruit juice (warning, projections may occur).
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2
Whisk well and cook over low heat again if necessary, to obtain a homogeneous caramel.
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3
Add 25 grams of diced salted caramel and mix until fully blended. Refrigerate for at least for 2 hours.
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4
Then, prepare the candied ginger. Peel the ginger, cut it into 2 to 3 millimeters cubes.
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5
In a saucepan, boil the water.
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6
Pour the diced ginger and cook gently for 2 hours, adding a little water if necessary.
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7
Then pour the lemon juice and set aside.
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8
Finally, prepare the pots de creme.
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9
Preheat oven at 140 degrees Celsius.
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10
In a bowl, cut the chocolate into pieces.
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11
Boil the milk, 200 milliliters of heavy cream, and 100 grams of sugar in a saucepan.
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12
Pour it while hot, over the chocolate.
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13
Stir with a wooden spatula.
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14
When mixture is smooth, add the egg yolks and mix again. Pour into ramekins.
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15
Place them on a dish filled with hot water to cook them in a bain marie.
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16
Cover with an aluminum foil and bake it 30 minutes.
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17
The consistency should be firm but slightly woobly
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18
Let cool at room temperature, do not put them in the refrigerator.
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19
On each pot, drop a spoonful of passion fruit caramel, a small teaspoon of ginger, and one lychee.
