Scottish Berry Brulee
photo by Tea Jenny
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 lb strawberry
- 8 ounces raspberries
- 4 ounces blueberries
- 2 tablespoons caster sugar
- 1 orange, juice of, and zested
- 7 ounces Greek yogurt
- 7 ounces creme fraiche
- 3 tablespoons soft brown sugar
- 1⁄8 teaspoon ground cinnamon
directions
- Place all berries in an ovenproof dish, sprinkle over 1 tbsp caster sugar and the zest and juice of the orange. Mix together the yoghurt, creme fraiche and remaining caster sugar and spread over the fruit and leave in fridge for 2 hours.
- Sprinkle the soft brown sugar over the top and dust with the cinnamon, place under a hot grill until the sugar melts. Serve immediately.
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Reviews
-
Like Syd said this was wonderful, the berries all went well together and the orange juice and zest made it nice and juicy. I wish I had one of these little blow torches to caramelize the sugar and cinnamon on top that would of made my picture look better, it was so refreshing to have after a meal, very nice and light and fresh. I would make this again, we liked it a lot. Thank you for posting. Made for ZWT#6 2010.
RECIPE SUBMITTED BY
Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful.
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