Sunday, December 12, 2010

Fruit Brulee

200g strawberries and 110g blueberries
We used strawberries and raspberries.
Dust 1 tbsp icing sugar over berries and toss to coat.
Whisk 120ml cream. Add 2 tbsp icing sugar,
200g Greek yoghurt and 1/2 tsp vanilla.
Place on top of the berries and sprinkle with brown sugar.

Place in the freezer for 15 min.
Heat the grill to high. Grill as close as possible
to the heat until the sugar has melted.

Cool slightly  before serving so the sugar forms a crisp crust.

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