Raspberry and crème fraîche gratins

  • Preparation time: 5 minutes
  • Cooking time: 5 minutes
  • Total time: 10 minutes 10 minutes

Serves: 4


150g crème fraîche
150g raspberries
2 tsp caster sugar
4 heaped tbsp demerara sugar 


1. Preheat the grill to its highest setting and position a shelf close to the heat. In a bowl, mix together the crème fraîche, raspberries and caster sugar, then divide between 4 small ramekins (about 100ml in volume); chill until needed. 

2. Scatter each ramekin with 1 heaped tbsp demerara sugar and place on a baking sheet under the grill for 1-2 minutes (or use a blowtorch), until the sugar has melted. Leave to cool for a couple of minutes and eat warm.