CELEBRITY chef Nigel Smith, of the Feilden's Arms, Mellor Brook, has dished up a delicious sweet, Raspberry Creme Brulee, which will be ideal to enjoy during the mini-heatwave due to start today.
Raspberry Creme Brulee
Serves 6
Ingredients:
1 pint of double cream
1 whole egg
5 egg yolks
4oz sugar
1 punnet raspberries
Instructions:
BRING the cream to room temperature. Beat the sugar and eggs together, add the cream and mix well.
Place approximately six to eight raspberries in each ramekin and top up with the mix. Place in a bain Marie, or roasting tin half filled with water, and cook them slowly in the oven at 100C for about 35 minutes.
Leave to cool. When cool, sprinkle with icing sugar and glaze with a blow torch.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules hereComments are closed on this article