May pole of spring fruits

Method

1. Marinade the raspberries in whiskey for 2 hours, or overnight if possible.
2. Set the oven to 140°C/gas ½. Place the cream in a saucepan over a gentle heat. Scrape the seeds from the vanilla pod and add them to the cream, and heat gently to infuse.
3. Beat together the egg yolks and 85g of the sugar. Whisk in the infused cream and then spoon the mixture into the ramekins.
4. Set the ramekins in a roasting pan and fill with enough water to come three-quarters of the way up the side of the ramekins. Bake for about 30 minutes until just set.
5. Remove and leave to cool.
6. Sprinkle over the remaining caster sugar and grill to caramelise.
7. Before the caramel sets hard, place 1 liquorice stick in the middle of each ramekin (it will stay secure once the caramelised sugar has set).
8. Tie the string liquorice round the top of the liquorice stick and have strands draping down like a maypole. Decorate with spring fruits and mint.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1 punnet of Raspberries
100ml whiskey
500ml whipping cream
1 vanilla pod, split
6 egg yolks
135g caster sugar
4 liquorice sticks
1 ball of shoe string liquorice, (like the stuff you got as a child)

To garnish:

spring fruits
mint leaves
edible flowers

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Real Italian food for real food lovers
Afternoon tea, curry cookery courses and more!