Iced raspberry & basil brûlées
- Barney Desmazery
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Serves 4
Easy
Prep: 20 mins
20 minutes, plus setting
A star rating of 4.7 out of 5.6 ratingsRate
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Impress your friends with this interesting twist on a loved classic
Freezable
Nut-free
Vegetarian
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Perfect seared scallops
A star rating of 4.6 out of 5.23 ratings
Ingredients
Nutrition
Units:
MetricUS
-
225g punnet raspberries
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50g golden caster sugar
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142ml pot double cream
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100ml good-quality custard
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handful basil leaves
finely shredded
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3 tbsp icing sugar
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Nutrition: per serving
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kcal329
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fat20g
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saturates12g
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carbs36g
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sugars34g
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fibre1g
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protein2g
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salt0.06g
low
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Method
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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.
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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.
Recipe from Good Food magazine, August 2008
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A star rating of 4.7 out of 5.6 ratings
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