warm raspberry, blueberry and amaretti brulee
rating:This recipes good if you have guests coming who cant eat dairy. Im allergic to dairy products and I hate to miss out on yummy desserts at dinner partys.
Serves about 4
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1 punnet blueberries
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8 Amaretti biscuits
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525g carton soya custard
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2 large eggs
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icing sugar for dusting
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1 punnet raspberries
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icing sugar to taste
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1 punnet blueberries
- Preheat the oven to 180˚C
- Put the blueberries into a 2 pint shallow ovenproof dish.
- Crumble over the amaretti biscuits and leave
- Wsk together the custard (I use alpo custard which has a vanillaish taste and doesn't taste funny like some soya milks) with the eggs. Pour over the blueberries and amaretti biscuits.
- Place the dish into a roasting tin and pour in boiling water to come up half way on the dish.
- Carefully place in the oven and cook for 35-40 minutes or until just set.
- Make the berry salsa, simply put half the raspberries into a blender with a bit of icing sugar to taste. Whiz until smooth. Pour into a serving bowl and stir in remaining fruit.
- Remove the custard from the oven and set aside for a few minutes.
- Dust with icing sugar. Finish under a hot grill
