Cointreau Raspberries in Crème Brulée Verrine
Serves 4
Preparation time: 15 minutes plus cooling and chilling
Cooking time: 25 minutes
Ingredients
100g (4oz) caster sugar
175g (6oz) raspberries
15ml (1 tbsp) Cointreau liqueur
2 egg yolks
1/2 vanilla pod, seeds removed
1ml (¼ tsp) cornflour
300ml (½ pt) double cream
demerara sugar
175g (6oz) raspberries
15ml (1 tbsp) Cointreau liqueur
2 egg yolks
1/2 vanilla pod, seeds removed
1ml (¼ tsp) cornflour
300ml (½ pt) double cream
demerara sugar
Method
1. Place 25g (1oz) of the sugar in a saucepan and gently stir in the raspberries. Heat gently over a low heat until the juices begin to run and the sugar is dissolved. Remove from the heat, stir in the Cointreau and allow to cool. Divide the raspberries between the verrines and chill.
2. Meanwhile beat together the remaining caster sugar, egg yolks, vanilla seeds and cornflour until pale. Bring the double cream to the boil in a saucepan and then pour into the egg mixture, beating constantly, until well blended. Return to the pan and bring slowly back to the boil, stirring constantly, until thickened. Remove from the heat and allow to cool slightly.
3. Pour the custard over the raspberries to cover completely. Chill for at least four hours or overnight until set. Scatter about 15ml (1 tbsp) demerara sugar over each custard evenly, then either use a blow torch to very carefully caramelise the sugar, or place under a preheated grill until caramelised. Remove from the heat and allow to cool.
4. Chill until the sugar is cold. Serve with sweet slim biscuits.
