 Recipe Ideas
 BLACKBERRY
COCKTAIL
"Berry
Nice"
Warm up this winter with this dark and spicy sumptuous
blackberry cocktail.
- 2 shots of Absolute Kurant Vodka
- 1/4 shot of Chambord black raspberry liqueur
- 1/2 shot Freshly squeezed lemon juice
- Top up with Jamaican beer
Muddle blackberries in the base of a shaker. Add the three ingredients,
shake with ice and strain into ice-filled glass. Top up with ginger beer.
 RASPBERRY
BRÛLÉE
Not only is there a hint of raspberry in the custard
but there are raspberry on top and a wonderful crisp crust of caramel. Superb!
A perfect alternative to xmas pud, or a delicious party dessert.
- 1 vanilla pod, slit lengthways
- 150 ml creamy (whole) milk
Preheat the oven to 110° 225° Gas
¼. Have ready four heatproof china, metal or glass ramekins, each
about 150 ml volume. Put the cream, vanilla pod and milk into a pan. Bring
to boiling point. Remove the pan from the heat.
Remove and drain the vanilla pod. Use a knife to scrape out and add the
sticky black seeds to the custard. Whisk them in. Now put the yolks into
a heatproof bowl. Whisk them with two-thirds of sugar until pale. Pour
the cream and milk mixture on to the the yolks, stir until all the sugar
is evenly dissolved. Pour the custard through a fine sieve and put the
contents into the four ramekins, also adding 8 raspberries, which have
been mashed with a little of the reserved sugar. Bake the rosy custards
for 1-1 ¼ hours or until set but still wobbly.
Remove from the oven. Cool quickly by placing ramekins in iced water then
chill for 2 hours. Now arrange some of the remaining raspberries on top
of each custard. In a dry, clean heavy frypan, heat the remaining sugar
(about 40g) over high heat, about 2-3 minutes, shaking the pan but never
stirring it. Once the sugar has caramelized to mid-brown (deep brown means
it will taste burned) drizzle it over the berry-decorated custard. Serve
within an hour, while the caramel is crispy.
SERVES 4 |
