How To Make Summer Fruit Brulee

Summer Fruit Brulee Recipe. Serve with fresh berries and a small scoop of plain ice cream - it enhances the rich flavours found in the brulée! Delight in our Summer Fruit Brulee recipe. Enlarge

How To Make Summer Fruit Brulee

Summer Fruit Brulee Recipe. Serve with fresh berries and a small scoop of plain ice cream - it enhances the rich flavours found in the brulée! Delight in our Summer Fruit Brulee recipe.

Prep:
30m
Cook:
30m
Total:
1h
Serves:
4

Step 1: You will need

  • 700 g frozen berry fruits
  • 110 g castor sugar
  • 280 ml whipping cream
  • 300 g greek yoghurt
  • 180 g demerera sugar
  • 1 small pan
  • 1 serving dish
  • 1 large wooden spoon
  • 1 sieve
  • 1 electric beater or whisk
  • 1 blow torch

Step 2: Add the fruit and sugar.

Begin by putting all of the frozen fruit into a small pan and add the castor sugar.

Step 3: 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 4: Transfer and cool.

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

Step 5: Drain liquid if too much.

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

Step 6: Leave to cool.

Put the fruit mixture aside and allow to cool.

Step 7: Whip the cream.

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

Step 8: Fold in yoghurt and spread on fruit.

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

Step 9: Cover and cool.

Cover with cling film and leave standing for two hours.

Step 10: Coat with sugar.

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

Step 11: 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 12: Serve.

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