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Raspberry Brulee

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Ingredients

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FOR THE RASPBERRIES
18 ea Raspberries - fresh
1/2 cup Brandy
5 oz Confectioners sugar
FOR THE CREME BRULEE
1 ea split Vanilla pod
2 cups Whipping cream
8 oz Mascarpone
9 ea Egg yolk
5 oz Sugar - superfine
To dust Confectioners sugar

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Raspberry Brulee

Features:
    Cuisine:
      • 1 hr 30 mins
      • Serves 6
      • Medium

      Ingredients

      • FOR THE RASPBERRIES

      • FOR THE CREME BRULEE

      Directions

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      This beautiful raspberry crème brûlée recipe from Andrew MacKenzie will give you a fresh appreciation for this great  dessert. The custard in this brûlée is made with mascarpone, , whipping cream and a good dose of vanilla. The “Wow” punch for this brûlée comes from it’s base of brandy-soaked raspberries at the bottom of each dish. Growing my own fresh raspberries, red, yellow and black this may be a “go to” summer dessert.

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      Steps

      1
      Done

      This part can be started well ahead of time. To start the dish, warm the brandy and sugar in a pan to dissolve the sugar, then allow to cool.

      2
      Done

      Add the raspberries to the liquid and refrigerate until needed - the raspberries will last up to a couple of months if kept in the liquid. What better way to make your raspberry crop last?

      3
      Done

      To make the brûlée, add the split vanilla pods to a pan with the cream and mascarpone and bring to the boil

      4
      Done

      Meanwhile, whisk together the egg yolks and sugar in a bowl until pale and smooth. Once the cream has boiled, carefully pour the mixture onto the eggs, stirring continuously until incorporated and smooth. Pass the custard through a sieve into a bowl and skim any excess fat from the surface

      5
      Done

      Preheat the oven to 300ºF

      6
      Done

      Divide the soaked raspberries between 6 brûlée dishes, top with the custard mixture and cook in the oven for approximately 45 minutes, until they have a slight wobble when shaken but are set in the middle. If using deeper dishes, place in a bain marie (water bath) before cooking. Once cooked, remove from the oven and cool.

      7
      Done

      Once ready to serve, dust the brûlées with icing sugar and use a blow torch to caramelise the surface (you can repeat this process for an extra crispy top). Once the tops of the brûlées are set and crisp, serve immediately

      Ian Cooks

      TasteofCotswoldDowns.com site owner

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