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Raspberry Crème BrûléeRaspberry Crème Brûlée - a perfect end to any romantic dinner or special occasion. So you've had the salmon main course, now try making this wonderful dessert - crème brulee with mascarpone cheese, a really easy twist on a classic recipe. This is one of my very favourite recipes, why not ring the changes by using seasonal fruit, it’s equally delicious using strawberries, blackberries or peaches. I’ve given the recipe for 4 people mainly because I love it so much and have no doubt that you will too. However, if, for some peculiar reason, there should be leftovers, it will keep perfectly well for a day or so in the fridge. Ingredients - serves 4 (or 2 greedy people)
Method
In a bowl whisk together the egg yolks, caster sugar and mascarpone cheese. Place the cream and the vanilla pod in a saucepan and bring to the boil. Pour onto the egg mixture and stir well. Return the mixture to the saucepan and, stir constantly over a gentle heat until it thickens. It is essential that the mixture doesn’t boil or it will curdle. Divide the raspberries between either 4 small ramekins (or 2 larger ones) and strain the mixture on top. Chill for at least 4 hours or overnight. Take the ramekins out of the fridge and sprinkle with either demerara, caster or icing sugar. (I like to use icing sugar because it caramelises faster). Place under a Pre-Heated hot grill to melt and caramelise the sugar*. Chill the crème brûlée for at least a further hour before serving. Tip *You can also use a cooks blow torch to make the caramel - I always use one because I feel that I have far more control over the caramelisation and it’s a lot quicker and more even - but it isn’t essential. Home
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