Iced Raspberry & Basil Brûlées
This delightful recipe combines the freshness of raspberries with the creaminess of custard and double cream, all topped with a hint of basil. A layer of sweet icing sugar adds a caramelized crunch to this elegant dessert that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 225g punnet raspberries
- 50g golden caster sugar
- 142ml pot double cream
- 100ml good-quality custard
- handful basil leaves , finely shredded
- 3 tbsp icing sugar
Instructions
- Divide the raspberries between 4 ramekins, then scatter over the sugar and press down slightly with the back of a spoon. Whip the cream until it holds its shape, then fold the custard and basil through the cream. Spoon the creamy mixture over the raspberries and smooth over the tops. Leave the ramekins in the freezer for about 30 mins to just set the cream - you don't want it set solid. The creams can now be frozen for up to 2 weeks, but should be defrosted slightly in the fridge for a few hours before serving.
- To serve, dust each ramekin evenly with a layer of icing sugar, then use a blowtorch to caramelise the top. Leave the caramel to harden for 1 min, then serve straight away.
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 329 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 34 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.06 milligram of sodium
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