Apple and Raspberry Brulee 1 1/2 lb Cooking apples - peeled; cored and sliced (675g)
2 tb Caster sugar; (2 to 3)
1/2 ts Schwartz Ground Cinnamon
8 oz Raspberries; (225g)
1/2 pt Whipping cream; (300ml)
1 1/2 pint ful fat fromage frais; (300ml)
4 tb Demerara sugar
1/4 ts Schwartz Ground Cinnamon
Place the apples, sugar and Cinnamon in a large pan with 2 - 3 tsp
water. Cook until soft. Fold in the raspberries and leave to cool.
Place the fruit in a large ovenproof dish or individual ramekin
dishes. Whip the cream, gently fold in the fromage frais and spoon
this mixture over the apple. Chill well, preferably overnight.
Mix the demerara sugar with the Cinnamon and sprinkle evenly over the
cream's surface. Place the dessert under a hot grill until brown and
bubbly. Allow to cool before serving.
Apple and Raspberry Brulee printer friendly version located here.
Click Back to return. |