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Iced raspberry & basil brûlées

Iced raspberry & basil brûlées

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A star rating of 4.6 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • 20 minutes, plus setting
  • Easy
  • Serves 4

Impress your friends with this interesting twist on a loved classic

  • Freezable
  • Nut-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal329
fat20g
saturates12g
carbs36g
sugars34g
fibre1g
protein2g
low insalt0.06g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2008

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Overall rating

A star rating of 4.6 out of 5.5 ratings
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