Raspberry Brulee
Ingredients
For the raspberries
- 18 ea Raspberries – fresh
- 1/2 cup Brandy
- 5 oz Icing sugar
For the creme brulee
- 1 ea Vanilla pod – split
- 2 cups Whipping cream
- 8 oz Mascarpone
- 9 ea Egg yolk
- 5 oz Sugar Superfine
- Icing sugar to dust
Instructions
To prepare the raspberries
- 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.
- 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?
To make the brulee
- To make the brûlée, add the split vanilla pods to a pan with the cream and mascarpone and bring to the boil
- 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
- Preheat the oven to 300ºF
- 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.
- 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
Notes
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.