Peach Melba Brulee Recipe
Ingredients
| 225g/8 oz raspberries | ||
| 140g/5 oz icing sugar | ||
| 300ml/ 1/2 pint dairy-free yogurt | ||
| 227g tub dairy-free cream cheese | ||
| Zest of 1 lemon | ||
| 2 peaches, peeled, halved and sliced | ||
| 50g/2oz demerara sugar | ||
Directions
GETTING READY
1) Preheat the grill to high.
2) In a food processor, blend together ½ of the raspberries with 25g/1 oz. of the icing sugar until smooth.
MAKING
3) In a bowl, place the remaining icing sugar, dairy-free yogurt, dairy-free cream cheese and lemon zest.
4) Beat the yogurt mixture well together.
5) Portion the remaining raspberries and the peach slices between four 225ml/ 8 fl. oz. ramekin dishes.
6) Stream the raspberry puree equally in the ramekins.
7) Top with the yogurt mixture and dredge with the Demerara sugar.
8) Place the ramekins under grill until the sugar has caramelised.
SERVING
9) Allow to cool slightly and serve.
1) Preheat the grill to high.
2) In a food processor, blend together ½ of the raspberries with 25g/1 oz. of the icing sugar until smooth.
MAKING
3) In a bowl, place the remaining icing sugar, dairy-free yogurt, dairy-free cream cheese and lemon zest.
4) Beat the yogurt mixture well together.
5) Portion the remaining raspberries and the peach slices between four 225ml/ 8 fl. oz. ramekin dishes.
6) Stream the raspberry puree equally in the ramekins.
7) Top with the yogurt mixture and dredge with the Demerara sugar.
8) Place the ramekins under grill until the sugar has caramelised.
SERVING
9) Allow to cool slightly and serve.
Chef
