Don’t whip up this de-light-ful dessert

Buckinghamshire Advertiser - - LIFE & LEISURE -

2 Pun­nets of fresh rasp­ber­ries Juice of a quar­ter of a Le­mon 50g Caster sugar crust. Then soften some but­ter and, us­ing the pas­try brush, grease your ramekin in a bot­tom to top mo­tion evenly around all the edges. Then pour in some caster sugar and roll it around the ramekin.

Empty the ex­cess sugar out and place it into the fridge. in­cor­po­rated.

Pipe into your ramekins and place in the oven for 10 min­utes.

Us­ing a hand blender, blitz the rasp­ber­ries and le­mon to­gether and pass through the chi­nois.

Pour into a pan, add your sugar and bring to the boil.

Place all in­gre­di­ents into a pan and re­duce by half. Place into the fridge to cool down.

Once cooled, use a pal­let knife to spread over grease­proof pa­per evenly.

Place into a pre-heated oven at 95 C for eight hours to crispen up.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.