Iced raspberry & basil brûlées
Impress your friends with this interesting twist on a loved classic
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
20 minutes, plus setting
Vegetarian, Nut-free
- Divide the raspberries between 4 ramekins, then scatter over the sugar and press down slightly with the back of a spoon. Whip the cream until it holds its shape, then fold the custard and basil through the cream. Spoon the creamy mixture over the raspberries and smooth over the tops. Leave the ramekins in the freezer for about 30 mins to just set the cream - you don't want it set solid. The creams can now be frozen for up to 2 weeks, but should be defrosted slightly in the fridge for a few hours before serving.
- To serve, dust each ramekin evenly with a layer of icing sugar, then use a blowtorch to caramelise the top. Leave the caramel to harden for 1 min, then serve straight away.
PER SERVING
329 kcalories, protein 2.0g, carbohydrate 36.0g, fat 20.0 g, saturated fat 12.0g, fibre 1.0g, sugar 34.0g, salt 0.06 g
Recipe from Good Food magazine, August 2008.
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http://www.bbcgoodfood.com/recipes/7055/
http://www.bbcgoodfood.com/recipes/7055/
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Ingredients
- 225g punnet raspberries
- 50.0g golden caster sugar
- 142ml pot double cream
- 100.0ml good-quality custard
- handful basil leaves , finely shredded
- 3.0 tbsp icing sugar
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
20 minutes, plus setting
Vegetarian, Nut-free
Basil and raspberry may seem to be a strange combination, but it works really well.
Ingredients
- 225g punnet raspberries
- 50.0g golden caster sugar
- 142ml pot double cream
- 100.0ml good-quality custard
- handful basil leaves , finely shredded
- 3.0 tbsp icing sugar
PER SERVING
329 kcalories, protein 2.0g, carbohydrate 36.0g, fat 20.0 g, saturated fat 12.0g, fibre 1.0g, sugar 34.0g, salt 0.06 g
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16 August 2008
merylou rated and commented on this recipe
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13 October 2008
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21 October 2008
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