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Raspberry and crème fraîche gratins
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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.
Cooks tip
Try with blackberries instead of raspberries, adding a sprinkle of cinnamon to the sugar, too
Typical values per serving:
Energy |
1,088kJ 260kcals |
---|---|
Fat | 14.6g |
Saturated Fat | 10.3g |
Carbohydrate | 30.9g |
Sugars | 30.9g |
Protein | 1.3g |
Salt | trace salt |
Fibre | 0.9g |
This recipe was first published in Wed Aug 26 14:43:40 BST 2015.
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