Summer Fruit Brulee Recipes

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SUMMER FRUIT BRULEE



Summer Fruit Brulee image

Here is how to make a brûlée and, more importantly, how to get as much of that lovely thin caramelised crust as possible. This has always been a bit tricky because domestic grills vary so much and, if you'll forgive the pun, some of them are not that hot. However, if you do want to use a grill, then it needs to be turned to its highest setting and allowed 15 minutes to become as hot as possible. The best solution seems to be the chefs' trick of using a blow torch. You can pick up one of these from any DIY store and it does the job really quickly and easily. Another trick I learnt from a chef is to use a small plastic spray bottle filled with water and very lightly sprinkle the sugar just before you caramelise it.

Categories     Desserts     Summer     Soft Fruits

Yield Serves 6

Number Of Ingredients 5

1½ lb (700 g) soft fruits (including one or more of the following: raspberries, redcurrants, loganberries, blackberries and blackcurrants)
4 oz (110 g) caster sugar
10 fl oz (284 ml) carton whipping cream
10 fl oz (284 ml) carton Greek yoghurt
6 oz (175 g) demerara sugar

Steps:

  • First, pick over the fruit and place it in a large saucepan or flameproof casserole. Sprinkle it with the caster sugar and then put the pan over a gentle heat for 3-5 minutes, only until the sugar melts and the juices begin to run. Do not over-stir or the fruit will break down to a mush. Now place the fruit in the serving dish and allow it to get quite cold. After that whip the cream till thick and then fold it in to the yoghurt and spread this mixture all over the fruit, taking it right up to the edges of the dish to seal the fruit underneath. Cover with clingfilm and chill in the refrigerator for at least 2 hours. About 2 hours before you want to serve it, spread the surface thickly and evenly with the demerara sugar then spray the surface very lightly with water (this helps melt the sugar, speeding up the caramelising process). Use a blow torch to caramelise the sugar on top. To do this hold the ignited blow torch over the sugar aiming the tip of the flame at the sugar - the sugar will immediately begin to bubble and melt. You will soon see the sugar turn to a golden-brown caramel. As soon as the sugar has reached a dark golden-brown colour, move the blow torch and continue to caramelise the sugar all over the top. It will take about 10 minutes to caramelise all the sugar. Now leave to cool and pop it back in the refrigerator where the sugar will form a crusty surface - wonderful! Watch how to make more brulee recipes in our Cookery School Video on this page.

SUMMER BERRY BRULEE



Summer Berry Brulee image

A delicious high fibre dessert which can be whipped up quickly and easily to satisfy a summer sweet craving. I "snafu'ed" this recipe from the Summer 2002 issue of Homemaker's Digest (www.homemakers.com)I fell in love with the picture, prepared it for a dinner party and boy oh boy, is it ever a refreshing dessert. Per Serving: 292 cal, 16g fat, 38g carb, 3g protein, 5g fibre, 27mg sodium. Excellent source vitamin C. Good source vitamin A. Fast and easy (30 minutes or less prep and cooking time). Diabetics be aware of the naturally occurring sugars in the fruit - so take a less than normal serving size.

Provided by TOOLBELT DIVA

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

7 cups individually frozen mixed berries, such as raspberries, blueberries blackberries, small strawberries
1/3 cup granulated sugar (diabetic recipes use Equal, or similar)
1 tablespoon balsamic vinegar
1 medium orange, rind of grated
1 cup 35% cream
1 cup sour cream
1/2 cup granulated sugar (or Equal)
1/4 cup water

Steps:

  • Toss to combine Berries with sugar (sweetener), vinegar and orange peel.
  • Transfer to a 4-cup (2L) casserole or heat-proof bowl.
  • Reserve in the referigertor for up to 6 hours.
  • When ready to prepare dessert, transfer fruit to 8 (glass) dessert dishes.
  • Whip cream until very thick.
  • Fold in sour cream.
  • Spread evenly over the fruit.
  • Brulee Topping: Stir 1/2c Sugar (sweetener) with 1/4c water in a saucepan.
  • Bring to a boil and cook, WITHOUT STIRRING, for 8 to 10 minutes or until amber in colour.
  • Remove from heat and drizzle over cream layer while still hot; serve immediately.

Nutrition Facts : Calories 232.8, Fat 14.9, SaturatedFat 9.1, Cholesterol 48.1, Sodium 34, Carbohydrate 24.8, Fiber 0.4, Sugar 23.6, Protein 1.4

TROPICAL FRUIT BRULEE



Tropical Fruit Brulee image

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 (2-inch) piece gingerroot, peeled and roughly chopped
1 cup heavy cream
1 vanilla bean, split and seeds scraped
3/4 cup sugar
1/2 Hawaiian golden pineapple, peeled, cored, and cut into 1/2-inch-thick slices
2 ripe Champagne mangoes, peeled, pitted, and cut into 1/4-inch-thick slices
4 baby bananas, peeled and cut in 1/2
2 kiwi, peeled and cut into 1/4-inch thick slices
1 box gooseberries
2 sprigs mint, leaves only and chopped
1/4 cup fresh pomegranate juice (from 1 11-ounce pomegranate)
12 sable Bretons

Steps:

  • Wrap the ginger in a layer of cheesecloth, gather, and tie into a little bag. Squeeze the ginger juice into a small dish (you will have about 1 1/2 teaspoons of juice). In a medium bowl and using a whisk, whip the heavy cream until medium peaks form, then add the ginger juice. Refrigerate until ready to use.
  • Rub together the vanilla bean seeds with 4 tablespoons sugar. Toss together the pineapple, mangoes, bananas, kiwi, gooseberries mint leaves, and vanilla sugar. Divide the fruit among 4 creme brulee dishes and gently press the fruit down. Sprinkle 1 tablespoon sugar atop each dish and caramelize the sugar with a blowtorch; repeat the caramelization process with the remaining sugar. Spoon 1 tablespoon pomegranate juice around the fruit and serve immediately with the whipped cream and sables Bretons on the side.

SUMMER BERRY BRULéE



Summer berry brulée image

Rich and creamy, deliciously naughty berry brulée

Provided by Lesley Waters

Categories     Buffet, Dessert, Dinner, Lunch, Treat

Time 30m

Number Of Ingredients 8

50g pudding rice
140g cherries , redcurrants or blueberries
4 tbsp cassis liquer
1 vanilla pod , split
568ml pot double cream
6 medium eggs
2 tbsp golden caster sugar
85g golden caster sugar

Steps:

  • Cook the rice according to pack instructions. Drain and cool. Divide the fruit between 6 x 150ml ramekin dishes, drizzle the cassis over and set to one side.
  • Scrape the seeds from the vanilla pod and put in a pan with the cream and the empty pod. Bring to the boil, then remove from the heat and leave for 5 mins. Remove and discard the vanilla pod. Mix the egg yolks and sugar in a large bowl.
  • Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
  • Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.
  • Sprinkle sugar over the tops and caramelise with a blow torch or under a very hot grill until it turns dark brown. Let it cool and harden before serving.

Nutrition Facts : Calories 669 calories, Fat 56 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.08 milligram of sodium

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