Iced raspberry & basil brûlées

Iced raspberry & basil brûlées

Impress your friends with this interesting twist on a loved classic

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

20 minutes, plus setting
Vegetarian Freezable

Vegetarian, Nut-free

Method

  1. 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.
  2. 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 2g, carbohydrate 36g, fat 20 g, saturated fat 12g, fibre 1g, sugar 34g, salt 0.06 g

Recipe from Good Food magazine, August 2008.

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Latest comments and suggestions

  • Binder photo merylou

    16 August 2008

    merylou rated and commented on this recipe

    5 stars

    very easy to make, the basil really works - its gorgeous

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  • Binder photo LisaPisa

    13 October 2008

    LisaPisa rated and commented on this recipe

    4 stars

    I probably didn't do these babies justice as I worked on a low-fat basis: reduced fat and sugar custard and yoghurt mixed with creme fraiche instead of double cream. However, they were still tasty and the basil and raspberry worked really well togethrt. Only problem was getting my sugar to caramelise - just didn't happen!

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  • Binder photo bubbles

    21 October 2008

    bubbles rated and commented on this recipe

    5 stars

    I have made these on numerous occasions and they always go down a treat, everyone comments. The last time i made these were for a dinner party all the guest gushed and one has asked for the recipe. Fantastic and very easy to make, wonderful with the basil!!

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  • Binder photo LittleJones

    01 August 2012

    LittleJones rated and commented on this recipe

    4 stars

    These do taste nice, but much less basil-ey than I expected. I put in what I felt was a handful (I do have small hands admittedly), but it is more of an occasional flavour while you're eating it, rather than having permeated the dish. However, it is still tasty and very easy, and they look impressive. I will probably make it again, though will have to have a think about how to make the basil stand out better against the raspberries.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

20 minutes, plus setting
Vegetarian Freezable

Vegetarian, Nut-free

Basil and raspberry may seem to be a strange combination, but it works really well.

Ingredients

  • 225g punnet raspberries
  • 50g golden caster sugar
  • 142ml pot double cream
  • 100ml good-quality custard
  • handful basil leaves , finely shredded
  • 3 tbsp icing sugar
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PER SERVING

329 kcalories, protein 2g, carbohydrate 36g, fat 20 g, saturated fat 12g, fibre 1g, sugar 34g, salt 0.06 g

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