Makes 6


● 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

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