Author: FytvrgGW6HE
This delicious summer fruit brulée recipe is based on the classic Crème Brulée but with the added delight of summer fruits.
- 450 g (1 lb) summer fruits (e,g, raspberries, blackcurrants, loganberries, blueberries...)
- 150 ml (5 fl oz) whipping cream
- 150 g (5 oz) Greek yoghurt
- 75 g (3 oz) Demerara (turbinado) sugar
- 50 g (2 oz) caster (superfine) sugar
- Put the caster sugar and half the fruit in a small pan. Heat gently until the sugar has just dissolved and there is some juice in the pan.
- Put the uncooked fruit into a serving dish or dishes and pour on the cooked fruit and the juice. Place in the fridge to chill well.
- Whip the cream until you get soft peaks, then fold in the yoghurt.
- Spread the mixture evely over the chilled fruit and return to the fridge to chill for a couple of hours.
- Sprinkle the Demerara sugar evenly over the brulée. Place the brulée under a very hot grill (or use a cooks blowtorch) until the sugar caramelises.
- Return to the fridge for 1 hour before serving.
Calories: 339.5 Fat: 16.4 Sugar: 32.7 Fiber: 7.7 Protein: 5.2 Cholesterol: 51.4
To help the caramelisation of the sugar you can spritz it with a fine mist of water. You want to dampen the sugar, not drown it!
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/summer-fruit-brulee-recipe
3.2.2124