White Chocolate and Raspberry Crème brulee

Essential  Cuisine

Essential Cuisine

Premium Supplier 3rd August 2018
Essential  Cuisine

Essential Cuisine

Premium Supplier

White Chocolate and Raspberry Crème brulee

Serves 10. Crème Brulee is claimed to be invented either in France as burnt cream, in Trinity College, Cambridge as Trinity Cream and Catalonia as Crema Catalana? Who knows? Try mixing a little raspberry coulis through the mix just before you fill the ramekins to give a ripple effect? You can use semi-skimmed milk instead of full fat if required, just use a little less? Use different seasonal fruits according to the season. Crème Brulee day is the 21st of July!

Get more recipe inspo with 'Twelve Ways with Crème Anglaise' - download now: https://bit.ly/2Jftdmb

Ingredients

  • 170g Essential Cuisine Crème Anglaise Mix
  • 500ml Full fat milk
  • 500ml Double cream
  • 100g White chocolate pieces
  • 300g Fresh raspberries
  • Raspberry coulis (optional)
  • Demerara or golden caster sugar for glazing

Method

1. Whisk the Essential Cuisine Crème Anglaise Mix into the milk and cream in a suitable thick bottomed pan
2. Bring to the boil, whisking continuously, reduce the heat and simmer gently for 2-3 minutes
3. Stir in the chocolate until dissolved and place to one side
4. Place 7 raspberries into the base of 10 large ramekins, add the coulis to the Crème Anglaise if desired. Fill the ramekins and place in the chiller and leave till set
5. Remove ramekins, sprinkle with the sugar and caramelise with a blow torch or under a hot salamander
6. Your White Chocolate and Raspberry Crème Brulee is now ready to serve with fresh mint and shortbread biscuit

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.