This is a lovely summer brûlée with a fruity mix of berries and currants. The fruit is topped with a whipped creamy filling and then a crunchy caramelised topping.

Summer Fruit Brûlée

6 servings
  • Preparation time: 35 minutes
  • Chilling and cooling time: about 5 hours
  • Cooking time: about 15 minutes
  • Ingredients
  • 700 g (1 lb 8 oz) soft fruits, a mix of blackberries, blackcurrants, raspberries, and redcurrants or other suitable soft fruit
  • 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 285 g (10 oz) Greek yogurt
  • 285 ml carton whipping/heavy cream (1¼ cups)
  • 170 g (6 oz) demerara sugar (⅔ cup)

Equipment

  • You will also need a shallow rectangular heatproof dish with a base measurement of 25.5 x 16 cm (10 x 6½ inches) and 5 cm (2 inches) deep.
  • Method
  • You need to start preparing this dish early in the day as it needs to cool and chill between each stage.
  • First wash the fruit, remove any stalks from the blackcurrants and run the tines of a fork down the stalks of the redcurrants to separate the stalks from the currants.
  • Put the fruit in a pan and sprinkle over the sugar.
  • Now put the pan over a gentle heat for 3–5 minutes, until the sugar has just melted and the juices begin to run. Don’t stir the fruit but just move it around because you want to avoid breaking it down.
  • Summer Fruit Brûlée
  • Now tip the fruit into the shallow dish and leave it to become quite cold.
  • Summer Fruit Brûlée
  • Then spoon the yogurt into a bowl.
  • In a separate bowl, whip the cream until it is thick and then fold it into the yogurt.
  • Cover the fruit with the cream mixture, making sure it goes right to the edge of the dish and completely covers the fruit. Level the surface.
  • Summer Fruit Brûlée
  • Cover with cling-film/plastic wrap and chill for at least 2 hours.
  • 2 hours before you want to serve the brûlée, spread the surface thickly and evenly with the demerara sugar.
  • The easiest way to caramelise the sugar is to use a chef’s blowtorch but if you prefer to use the grill/broiler then you need to turn it on to a high setting and allow 15 minutes for it to get really hot.
  • Next, spray the sugar very lightly with water (a small plastic spray bottle is perfect for this), which will help the sugar melt and speed up the caramelisation process.
  • If using a blowtorch, aim the tip of the flame above one section of the sugar and once the sugar has melted and is bubbling move onto the next section. It will take about 10 minutes to completely melt all the sugar and turn it a dark golden brown colour.
  • Summer Fruit Brûlée
  • If not using a blowtorch, place the dish under the grill/broiler as close to the heat source as possible. Again heat the sugar until it has melted and turned a dark golden brown colour.
  • Now leave to cool and then chill again until ready to serve, when the caramelised sugar will form a crusty surface.
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