Ingredients
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FOR THE RASPBERRIES
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18 ea Raspberries - fresh
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1/2 cup Brandy
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5 oz Confectioners sugar
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FOR THE CREME BRULEE
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1 ea split Vanilla pod
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2 cups Whipping cream
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8 oz Mascarpone
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9 ea Egg yolk
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5 oz Sugar - superfine
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To dust Confectioners sugar
Directions
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.
Bookmark MeSteps
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1
Done
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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. |
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2
Done
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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? |
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3
Done
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To make the brûlée, add the split vanilla pods to a pan with the cream and mascarpone and bring to the boil |
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4
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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 |
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5
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Preheat the oven to 300ºF |
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6
Done
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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. |
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7
Done
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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 |
