White chocolate and raspberry crème brûlée
Steph Barker, head chef at The Cross Keys, Grasby.
In a saucepan bring vanilla and cream to the boil.
In a bowl whisk together egg yolk and sugar.
Once cream comes to boil pour onto the eggs and then fold in the chocolate.
Tear apart raspberries and place them in the bottom of the ramekins then fill with mix.
Cook in oven at 120 degrees in a bain marie. This is a tray with water filled to halfway up the ramekin. Cook for 30 minutes – they should have slight wobble.
Once removed from oven, leave to cool in the tray and then set in the fridge to cool.
Once cool, take some caster sugar and cover the top, then with a blowtorch caramelise the sugar.
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