Ingredients- 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)
Directions- Divide the fruit equally between 4 ovenproof ramequin dishes (see through are best for effect!)
- Spoon over the kirsch
- Whip the cream until stiff and spoon over the fruit
- Level the surface and spoon in the sugar to form a thick crust
- Place in the fridge and chill for about an hour
- 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) - Serve immediately (or replace in the fridge to chill for a further hour).
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