fresh fruit bruleerating:
8ozs (227gm) punnet strawberries. washed and sliced
4ozs (125gm) white grapes, washed, halved and pips removed
1 fresh peach, washed and sliced
8-10 ratafia biscuits
2 x 200ml (7fl oz) tubs crème fraiche
4-6ozs (125gm) light brown soft sugar
fresh mint for decoration
liqueur, brandy or sherry for liquid
chilling time: 1 hour minimum
cooking time: 1-2 minutes
arrange all fruit in base of a soufflé dish of approx 11/2 pints (900mil) or 4 individual ramekins. Add booze. [Ed - to chef?]
place ratafia biscuits on top.
Spoon over crème fraiche so that it seals fruit completely. Chill for at least 1 hour.
Sprinkle sugar over dish and smooth the top. Grill for 1-2 mins until sugar is caramelized.
Decorate with fresh mint and serve. Serves four.