ICED RASPBERRY & BASIL BRûLéES
Impress your friends with this interesting twist on a loved classic
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 50m
Yield Serves 4
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : Calories 329 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
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