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Harry
Eastman's 'No cooking' raspberries and blueberries creme brulee
Ingredients:
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2 x 150g pots
0% fat Greek Yoghurt
100 mls
whipping cream
4 tbsps clear honey
125g blueberries
125g raspberries
1vanilla pod,
split lengthways
50g golden
caster sugar
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This recipe is ideal if you
are busy and want an impressive, yet light and easy dessert.
* Scrape
out the vanilla pod into a large mixing bowl with the cream.
* With
the help of an electric hand whisk, beat the cream and vanilla until
firm but not stiff.
* Using
a large metal spoon, gently fold the Greek yoghurt and honey into
the mixture.
* Divide
the raspberries and blueberries out between four shallow and wide
ramekins (traditional brulee ramekins are roughly 12cms diameter and
oval shaped).
* Pour
over the cream and yoghurt mixture, dividing evenly between the
ramekins.
* Sprinkle
over the sugar.
Brulee the tops under a grill
just before serving. If you brulee too far in advance, you will loose
that lovely surface sugar crunch.
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