Step 1For the custard - Warm the custard with vanilla extract and rose water, soak the gelatine sheets in cold water then add to the custard. Once dissolved, strain.
Step 2Spoon the raspberries into the bottom of the ramekins without any liquid, top with the custard and chill for 4-5 hours.
Step 3The remaining poaching liquid can be used as garnish.
Step 4For the poaching - Heat up the water, sugar and brandy, once the sugar has dissolved pour it over the raspberries and chill in the fridge.
Step 5For caramelising - Boil one cup of granulated sugar with half a cup of water (160°c).
Step 6When it starts caramelising, pour it over a silicone mat to cool down, then add it to a blender to create a powder.
Step 7Sprinkle the sugar powder on top of the custard and leave it under a salamander to form a thin crust.
Step 8Serve with a scoop of sorbet or ice cream.
- 1 ltr Country Range Ready to Use Custard
- 6 bronze leaf gelatine sheets
- vanilla extract
- 2 tsp rose water
- 500 g raspberries
- 100 ml brandy
- 100 g sugar (for poaching)
- 400 ml water (for poaching)
- 200 g sugar (for caramelising)
- 118 ml water (for caramelising)
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