Saturday, March 7, 2009
Summer Fruit Brulee
Fruit:How To Make Summer Fruit Brulee
700 g frozen berry fruits
110 g castor sugar
280 ml whipping cream
300 g greek yoghurt
180 g demerera sugar
1 small pan
1 serving dish
1 large wooden spoon
1 electric beater or whisk
1 blow torch
Begin by putting all of the frozen fruit into a small pan and add the castor sugar.
Place the pan onto a medium heat and stir for 3-5 minutes until the sugar begins to melt (do not stir too much as this will result in the fruit turning to pulp)
Remove the pan of fruit and transfer onto a serving dish
Using the sieve, drain any excess liquid from the fruit mixture.
Put the fruit mixture aside and allow to cool
As the fruit mixture is cooling, whip the cream until it becomes thick
Add the Greek yoghurt to the cream and pour the topping all over the fruit
Cover with cling film and leave standing for two hours
A couple of hours before you wish to serve, cover the topping with the Demerera sugar.
Finally, use a blow torch to caramelise the sugar coating until it turns golden-brown.
Transfer the brulee into the fridge until you wish to serve
Serve a generous slice onto a serving plate and garnish with a few fresh berries and a sprinkling of icing sugar.