● A BEAUTIFUL velvety set cream, crisp on top, sweet from the sugar but tart from the acidic tones of the fruits and the citrus tang of the lemon.
What more could you ask for? ●● Zest of one lemon ●● One vanilla pod – split ●● 500ml whipping cream ●● Six egg yolks ●● 100g caster sugar ●● Punnet of raspberries ●● Additional sugar for dusting
To serve ●● Fresh red and blackcurrant sprigs ●● Fresh mint ●● Fresh raspberries
Method: 1. Place the lemon zest, juice, vanilla and cream into a small pan and bring to a gentle simmer, remove from heat and leave to infuse for 10 minutes. 2. Mix together the egg yolks and sugar – remove the vanilla pod from the cream and pour on to the egg yolk mixture, mix until it is all incorporated. 3. Divide the raspberries between the ramekin dishes, pour the cream mixture in and place into a bain-marie and place in a warm oven 120˚C for approximately 30 minutes until just set, remove from oven and leave to cool. 4. When ready to serve dust each ramekin with the extra caster sugar, caramelise under a hot grill or glaze with a blow torch. 5. You can serve the crème brûlée on its own or maybe with some accompanying raspberry sorbet, fruits and almond tuiles.
Nutters Restaurant, Edenfield Road,
Rochdale. Tel: 01706 650167 @Nutsfood on Twitter