Recipe: White Chocolate and Raspberry Creme Brulee

Ingredients:
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7oz /200g white chocolate
5 large egg yolks
3 oz/75g caster sugar
1 ½ cups/350ml double cream
½ cup/125ml milk
9 oz/250g fresh raspberries

Method:
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Put the eggs, chocolate and sugar into large heatproof bowl.
Heat the cream and milk in a saucepan until just boiling, then slowly pour over egg mix and whisk over a saucepan of barely simmering water, making sure the bowl is not touching the water, until thick.
Place in the fridge to cool completely. Place fresh raspberries divide 3/4 raspberries between 6 individual ramekins (3″x 2″ deep, or 5″ x 1″ individual dishes) and spoon the brulée mix over smooth over with a pallete knife.

When ready to serve evenly sprinkle the surface of the brulée with a thin layer of caster sugar and blow torch, or place under a hot grill until golden brown. Repeat until you have a thick, golden and hard surface.

Decorate with the remaining raspberries and a sprig of mint.

Preparation time – 5 minutes
Cooking time – 20 minutes
Serves – 6

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