Raspberry crème brûlée with coconut snow


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Raspberry crème brûlée

  • 5 egg yolks
  • 100g of caster sugar
  • 380ml of double cream
  • 130ml of whole milk
  • 1 vanilla pod, split and scraped
  • 20 raspberries
  • 4 tbsp of Demerara sugar

Coconut snow

Preheat the oven to 90°C
With a strong arm or in a stand mixer, whisk the yolks and sugar until very pale in colour and light in texture
Combine the cream, milk and vanilla in a pan, heat until it begins to simmer then immediately remove from the heat
  • 380ml of double cream
  • 130ml of whole milk
  • 1 vanilla pod, split and scraped
Using a fine strainer, strain the hot liquid over the yolks and sugar and immediately whisk to combine as quickly and as evenly as possible
Choose shallow heatproof serving bowls that will easily accommodate 100–120ml of the mixture and place 5 raspberries in each. Pour in around 100–120ml of the mixture and cover each bowl individually with aluminium foil
Place the bowls in an oven tray or similar then pour in enough hot water (boil the kettle) to reach halfway up the sides of the bowls
Place the tray in the oven and allow to cook for 1.5 hours. At this stage, remove the foil and check that each brûlée is cooked – give it a shake, if it appears to wobble and hold its shape in the base of the bowl it's done. If it still looks a little liquid then replace the foil and cook for a little while longer
Once you are satisfied that your brûlées are cooked through, remove from the water bath, discard the foil and allow to cool to room temperature, for 45 minutes or so. After this time, store in the fridge for at least 1.5 hours
Meanwhile, make the coconut snow. Pour all of the ingredients into a clean plastic container and place in the freezer. Every 20–25 minutes, use a fork to break up the parts that are beginning to freeze, making sure you go deep into the corners and sides too. The aim is for the mixture to freeze in a frozen powder-type formation as opposed to a solid block
Once it has formed a fluffy snow powder, you can leave it alone for a while but make sure that if you leave it overnight that you give it a good forking before serving
To serve, evenly shake a tablespoon of Demerara sugar over each brûlée and using a blowtorch, torch the sugar until it melts into a dark caramel. Allow it to set for a few seconds, then load on a pile of fresh coconut snow
  • 4 tbsp of Demerara sugar
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