In this simple strawberry brûlée, chopped berries and whipped cream are put in little ramekins, topped with brown sugar and grilled. Chelsea Dark Cane is especially good for this.
|1 punnet||Strawberries (Main)|
|2 tsp||Caster sugar, optional|
|1 dash||Vanilla essence/extract, optional. Use also sherry or marsala.|
|4 tsp||Dark cane sugar, heaped|
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- Wash, hull and slice the strawberries. Whisk the cream and sugar until fairly firm and combine with the berries, adding a flavouring if you wish.
- Pile into 2 or 3 small ramekins and spread the dark brown sugar evenly over the top of each.
- Place under a hot grill for a few minutes until the sugar melts but doesn't burn. Serve immediately.