Brioche, dulce de leche, passionfruits

Making dulce de leche is simple: put an unopened tin of condensed milk in a pan and cover with water. Bring to the boil and keep boiling for 3 hrs. Make sure the tin is under water all the time

Do not open till completely cooled down after the 3 hrs! 

Gently spoon 40g Greek yoghurt through 70ml whipped double cream

Halve 2 or 3 passions fruits

Brush 2 thick slices of brioche with butter and toast them in a 180°C oven for about 10 mins.

Spread dulche de leche on  the toasted brioche, then a big spoonful cream and finally the pulp and juice of the passions fruits

(Recipe by Noni Kooiman for Delicious Magazine)