A recipe for Fresh Fruit Brulée with Normandy crème fraîche

A fruity number with a creamy touch

Ingredients

227g punnet of strawberries washed and sliced
125g grapes with pips removed or seedless grapes halved
1 peach washed and sliced
8-10 small macaroon biscuits
400ml of crème fraîche
125-175g light brown soft sugar
Fresh mint to decorate

[mrb]

Preparation
Chilling Time: 1 hour minimum
Cooking Time: 1-2 minute
Serves: 4

Arrange fruit in the base of a 900ml dish or 4 individual ramekin dishes. Pour a desert spoon of Calvados (apple brandy) over the fruit (optional). Slighlty crush the macaroon biscuits and place over the fruit. Spoon over the crème fraîche to completely seal in the fruit and chill for one hour or more.
Before serving, sprinkle over the sugar and place under a preheated hot grill for 2 minutes until sugar has caramelised. Decorate with mint leaves and serve. Bon appétit!

Recipe courtesy of Laura Henderson
Photo by seabamirurm via flickr