Monday, July 9, 2012

Raspberry Brulee

First, a little disclaimer...this recipe is straight off of the Saveur website.  I did not alter, change, add, delete anything because it is perfect the way it is.  I cannot take any credit.  This recipe is one of my absolute favorite desserts.  It is, indeed, perfection through simplicity, and as long as your berries are superb, you will be nothing but thrilled.  I promise.

Raspberry Brûlée

Raspberry Brûlée
1 1⁄4 cups heavy cream

3⁄4 cup superfine sugar

7 cups (about 2 lbs.) raspberries 

 (discard any "bruisers")

1⁄3 cup demerara sugar
1. Put the heavy cream into a large bowl and beat until stiff peaks form. Add half of the superfine sugar and beat to stiff peaks again. Gently fold in the remaining superfine sugar until well combined.
2. Add the raspberries to the whipped cream and fold gently to coat. Carefully transfer raspberries to a wide serving dish and liberally strew the top with demerara sugar. Using a kitchen torch, evenly caramelize the sugar (creating "sworls and runs", as Lee puts it) until it gets bubbly and darkened in some spots.
3. Refrigerate brûlée for about 15 minutes to let the sugar harden. Scoop servings into bowls, making sure that each scoop includes some of the crunchy sugar topping. Serve immediately.

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