Cheat’s Berry Brulée
Forget heating cream and egg yolks and hoping that they don’t curdle. Try this instead. You can follow your taste and use any combination of berries.
Preparation Time: 5-10 minutes
Cooking Time: 5 minutes
1 punnet berries or 200g frozen berries, eg blueberries, strawberries, raspberries, blackberries or mixed berries
100ml sour cream or crème fraîche
2 tablespoons brown sugar
Crisp biscuits or wafers, to serve
- Pack two small ramekins with berries, top with sour cream and sprinkle with brown sugar and a few drops of water (to help the caramelisation process).
- Place under a pre-heated grill for a minute or two and when the top is bubbly, serve with a crisp biscuit.
Lyndey’s Note: If berries aren’t in season, substitute other soft fruit such as peaches, plums or nectarines or even poached fruit, such as pears or apples.
Wine: The sweet flavours of a late-picked Riesling or Semillon will work here or even a richer botrytised wine.
Recipe from Lyndey Milan’s Best Collection (New Holland). Available for purchase for $49.95 online here.