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Iced raspberry & basil brûlées

Impress your friends with this interesting twist on a loved classic

  • Prep: 20 mins
    20 minutes, plus setting
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 329
  • Carbohydrates 36
  • Saturated Fat 12
  • Sugar 34
  • Protein 2
  • Fat 20
  • Fibre 1
  • Salt 0.06

Nutrition per serving

  • Calories 329
  • Carbohydrates 36
  • Saturated Fat 12
  • Sugar 34
  • Protein 2
  • Fat 20
  • Fibre 1
  • Salt 0.06

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

Method

  1. 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.

  2. 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.

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