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    Lavender Summer Fruit Brulee

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    Lavender Summer Fruit Brulee

    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 4-5 sprigs fresh lavender leaves or flowers, or 1 tsp dried lavender flowers
    • 85g caster sugar
    • 1 lemon
    • 450g strawberries
    • 1 mango
    • 250g raspberries
    • 100g granulated sugar
    • 568ml chilled double cream


    1. Place the lavender, caster sugar and 3 strips of finely pared lemon zest in a small saucepan. Add 100ml water and set over a low heat, stirring occasionally until the sugar has dissolved, then stop stirring. Simmer while you prepare the fruit.
    2. Wash and hull the strawberries. If large, roughly slice and put in a serving dish. Peel the mango and cut its flesh away from its stone in 4 pieces. Slice and mix into the strawberries with the raspberries. Mix in the warm syrup, after removing the lemon peel but not the lavender. Put the granulated sugar in a small saucepan with 100ml water. Set over a medium heat and stir occasionally until dissolved, then boil vigorously until it caramelises. As soon as the sugar and water are on the heat, whisk the cream with an electric whisk until it forms soft peaks. Roughly spoon this over the fruit.
    3. Watch the caramel as soon as it begins to colour and remove from the heat as soon as it turns a golden brown. It will continue to darken after it has been removed from the heat. Let the caramel cool for just a minute or so then, holding the pan high over the cream, slowly pour it - moving the pan as you do so - so it forms streaky threads across the cream. It will melt the cream in places and seep through to the fruit. Refrigerate until ready to eat.

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