Desserts‎ > ‎

Raspberry brulee

  • 225 g raspberries (fresh or frozen)
  • 4 Tbsp Kirsch or Chambord
  • 0.5 Pint double cream (elmlea is ok, too)
  • 275 g Cassonade sugar (or demerara, ground finer)

  1. Divide the fruit equally between 4 ovenproof ramequin dishes (see through are best for effect!)
  2. Spoon over the kirsch
  3. Whip the cream until stiff and spoon over the fruit
  4. Level the surface and spoon in the sugar to form a thick crust
  5. Place in the fridge and chill for about an hour
  6. Just before serving, either:
    Preheat the grill on highest setting and when it's hot, place the dishes under to caramelise ( be careful, it burns quickly, should take about 2 or 3 minutes)
    Or use a kitchen blow torch to caramelise the top (this gives a neater result,but it tastes no different)
  7. Serve immediately (or replace in the fridge to chill for a further hour).