How To Make Summer Fruit Brulee

Step 1: Add the fruit and sugar.

Step 2: Heat and stir.

Place the pan onto a medium heat and stir for 3-5 minutes until the sugar begins to melt (do not stir too much as this will result in the fruit turning to pulp).

Step 3: Transfer and cool.

Remove the pan of fruit and transfer onto a serving dish.

Step 4: Drain liquid if too much.

Using the sieve, drain any excess liquid from the fruit mixture.

Step 5: Leave to cool.

Put the fruit mixture aside and allow to cool.

Step 6: Whip the cream.

As the fruit mixture is cooling, whip the cream until it becomes thick.

Step 7: Fold in yoghurt and spread on fruit.

Add the Greek yoghurt to the cream and pour the topping all over the fruit.

Step 8: Cover and cool.

Cover with cling film and leave standing for two hours.

Step 9: Coat with sugar.

A couple of hours before you wish to serve, cover the topping with the Demerera sugar.

Step 10: Use blow torch to caramelise.

Finally, use a blow torch to caramelise the sugar coating until it turns golden-brown.

Transfer the brulee into the fridge until you wish to serve.

Step 11: Serve.

Serve a generous slice onto a serving plate and garnish with a few fresh berries and a sprinkling of icing sugar.