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Raspberry and crème fraîche gratins
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150g crème fraîche
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.
Try with blackberries instead of raspberries, adding a sprinkle of cinnamon to the sugar, too
Typical values per serving:
This recipe was first published in August 2015.