Rasp­berry crème brûlée

Friday - - Wanted -

Cam­era Press Prep time: 5 mins Cook­ing time: 7 mins In­gre­di­ents 1 or­ange, zest of 500g plain yo­gurt 225g rasp­ber­ries 200g caster sugar

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4. Method: 1. In a bowl, mix to­gether or­ange zest and yo­gurt. Then gen­tly fold in rasp­ber­ries, tak­ing care not to crush them. Pre­heat grill to its high­est set­ting. Di­vide rasp­berry and yo­gurt mix­ture be­tween 6 150ml ramekins and care­fully sprin­kle caster sugar evenly over the top. Place ramekins un­der hot grill for 4-5 min­utes, un­til sugar caramelises to a crunchy top­ping with a rich golden brown colour. Watch over the ramekins so the sugar browns evenly and does not burn. Leave to stand for 2 min­utes be­fore serv­ing.

(serves 6)

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