Best Summer Berry Brulee Recipes

SUMMER BERRY BRULéE

Steps:

• Cook the rice according to pack instructions. Drain and cool. Divide the fruit between 6 x 150ml ramekin dishes, drizzle the cassis over and set to one side.
• Scrape the seeds from the vanilla pod and put in a pan with the cream and the empty pod. Bring to the boil, then remove from the heat and leave for 5 mins. Remove and discard the vanilla pod. Mix the egg yolks and sugar in a large bowl.
• Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
• Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.
• Sprinkle sugar over the tops and caramelise with a blow torch or under a very hot grill until it turns dark brown. Let it cool and harden before serving.

SUMMER BERRY BRULEE

Steps:

• Toss to combine Berries with sugar (sweetener), vinegar and orange peel.
• Transfer to a 4-cup (2L) casserole or heat-proof bowl.
• Reserve in the referigertor for up to 6 hours.
• When ready to prepare dessert, transfer fruit to 8 (glass) dessert dishes.
• Whip cream until very thick.
• Fold in sour cream.
• Spread evenly over the fruit.
• Brulee Topping: Stir 1/2c Sugar (sweetener) with 1/4c water in a saucepan.
• Bring to a boil and cook, WITHOUT STIRRING, for 8 to 10 minutes or until amber in colour.
• Remove from heat and drizzle over cream layer while still hot; serve immediately.