How to make cherry and vanilla brulee recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
300 g (10 oz) ripe cherries, stoned and roughly chopped
12 tablespoons caster sugar
50 g (2 oz) glacé cherries, roughly chopped
4 tablespoons kirsch or cherry liqueur
400 ml (14 fl oz) vanilla yogurt
Method:
Mix the fresh cherries in a bowl with the half the sugar, the chopped glacé cherries and kirsch.
Spoon the cherry mixture into 4 glass ramekins and top with the yogurt.
Sprinkle the remaining caster sugar over the yogurt and use a blow-torch (or place the ramekins under a preheated hot grill for 2–3 minutes) to caramelize the tops. Serve immediately.
For cherry & raspberry brûlée, place a mixture of 300 g (10 oz) stoned cherries and 300 g (10 oz) raspberries in a shallow ovenproof dish.
Spoon over 400 ml (14 fl oz) fresh readymade custard and sprinkle over 4 tablespoons caster sugar. Cook under a preheated medium-high grill for 4–5 minutes or until lightly browned and bubbling. Serve immediately. Total cooking time 10 minutes.
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| cherry and vanilla brulee |
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