Karen's book and serve it with a warm chocolate sauce. I had some leftover chocolate ganache from my Mint Slice Cake from the other day which I warmed up and dolloped on top. Absolute heaven. Dark chocolate and raspberry is such a killer combination don't you think?
Chambord in it too! You can do no wrong with Chambord!
Raspberry Crème Brûlée
(adapted from Ina Garten's recipe, serves 6)
1 large egg
4 large egg yoks
1/2 cup sugar, plus 1/2 tbsp to top each serve
3 cups pouring cream (min 35% fat, pure cream)
2 cups fresh or frozen raspberries
2 tbsp Chambord
1 vanilla bean pod or 1 tsp pure vanilla extract/vanilla bean paste
Optional: Dark chocolate ganache to serve (see here for recipe)
Preheat oven to 150 degrees C (300 degrees F). Puree raspberries in a food processor and strain to remove seeds. Place egg, egg yolks and sugar and use an electric mixer on low speed to mix until just combined (you could use a hand whisk to combine too). You want to avoid whipping air bubbles into the mixture. Place cream in a medium saucepan with the vanilla pod (split and seeds scraped) or vanilla extract on low heat and bring just to the boil. Strain out vanilla pod. With your electric mixer on slow speed (or while stirring with a hand whisk), gradually pour hot cream mixture into the egg mixture.