Recipe home
Cherry and lemon brûlée
Ingredients
1 punnet cherries, stoned if fresh, or use frozen
drizzle of crème de cassis (optional)
250g/9oz mascarpone
250g/9oz Greek yogurt
juice of ½ lemon
4-6tbsp caster sugar
You will need:
4 large ramekins
A fun and fruity version of a classic dessert
| In short |
|
|---|---|
| Nutrition (per portion) |
|
Method
1 Divide cherries between ramekins (about eight in each), then drizzle over crème de cassis, if using. In a bowl, beat together mascarpone, yogurt and lemon juice. Spoon over cherries and level surface.
2 Sprinkle sugar evenly over mascarpone mixture, then place ramekins under a hot grill till sugar bubbles and caramelises, or use a blowtorch.
Comments
In this month's issue of...
- Enjoy Christmas for less: SAVE £250, plus money-saving tips
- 34 best ever festive RECIPES
- 129 ways to look YOUNGER, SLIMMER & GLAM
- 50 GIFTS from £2.99
- Get CREATIVE - gift wrap, knits and table centrepieces
Enter your height:
ft
in
Age:
Gender:
M F
M F
Community
Forums
|
11/21/2008 1:36:08 PM
|
|
11/21/2008 1:32:53 PM
|
Blogs
|
By Adrienne Wyper:
21/11/2008 11:31 AM GST
|
|
By Karen OGrady:
21/11/2008 11:30 AM GST
|
Most recent members
|
21/11/2008 1:00 PM GST
|
|
|
21/11/2008 1:33 PM GST
|
