Summer Fruit Brulee Recipes

MASCARPONE BRULEE WITH FRESH BERRIES

Steps:

• Mix strawberries, blackberries, 1/3 cup sugar, and orange juice together in a bowl. Cover the bowl with plastic wrap and refrigerate, 2 hours to overnight.
• Stir mascarpone cheese, lemon zest, 1/2 teaspoon sugar, and vanilla extract together in a bowl.
• Spread mascarpone mixture over the top of each shortcake half; sprinkle about 1 teaspoon sugar over the top to cover. Caramelize the sugar using a kitchen torch, 20 to 30 seconds per shortcake. Place each shortcake in a shallow bowl and surround with berries and accumulated juices.

SUMMER FRUIT BRULEE

Steps:

• First, pick over the fruit and place it in a large saucepan or flameproof casserole. Sprinkle it with the caster sugar and then put the pan over a gentle heat for 3-5 minutes, only until the sugar melts and the juices begin to run. Do not over-stir or the fruit will break down to a mush. Now place the fruit in the serving dish and allow it to get quite cold. After that whip the cream till thick and then fold it in to the yoghurt and spread this mixture all over the fruit, taking it right up to the edges of the dish to seal the fruit underneath. Cover with clingfilm and chill in the refrigerator for at least 2 hours. About 2 hours before you want to serve it, spread the surface thickly and evenly with the demerara sugar then spray the surface very lightly with water (this helps melt the sugar, speeding up the caramelising process). Use a blow torch to caramelise the sugar on top. To do this hold the ignited blow torch over the sugar aiming the tip of the flame at the sugar - the sugar will immediately begin to bubble and melt. You will soon see the sugar turn to a golden-brown caramel. As soon as the sugar has reached a dark golden-brown colour, move the blow torch and continue to caramelise the sugar all over the top. It will take about 10 minutes to caramelise all the sugar. Now leave to cool and pop it back in the refrigerator where the sugar will form a crusty surface - wonderful! Watch how to make more brulee recipes in our Cookery School Video on this page.

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.