
White chocolate and raspberry crème brûlée
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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Office in prime Lincoln location to let
1252 sq ft
Available immediately.![]()
The property comprises first floor offices in LN6 3 with lift and stair access from the ground floor. The suite provides modern open plan and private office space finished with carpeted floors, painted plastered walls, perimeter trunking, suspended ceilings incorporating inset lighting and air conditioning. The suite benefits from shared WC facilities and a small kitchenette. Externally, there are allocated car parking spaces.![]()
For further details or to view contact Jasper Nilsson, Eddisons, Lincoln, Tel: 07929 105 395 or email: jasper.nilsson@eddisons.com
www.eddisons.com