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A Weekday Menu Recipe


Summer Brulée   Veg  CD  DP  25mins plus cooling

Serves 4-6     Cold Vegetarian Fruit Alcohol Dessert Pudding Gluten Wheat Free Eggless

4 Large Ripe Plums, stoned and diced
100g/4oz Raspberries
100g/4oz Strawberries
4 tbsp Cognac
2 tbsp Granulated Sugar
2 tbsp Water
240ml/8fl.oz. Greek style Yoghurt
150g/+5oz Demerara Sugar


1. Place the prepared fruits in a saucepan together with the cognac, granulated sugar and water and cook over a high heat for 10 minutes, turning from time to time.

2. Transfer the mixture to a wide shallow flameproof dish and allow to cool.

3. Preheat the grill to very hot. Spread the yoghurt over the fruit, sprinkle the brown sugar evenly over the yoghurt then grill as close to the heat source as possible, for 3-5 minutes or until the sugar has caramelised. Allow to cool then refrigerate until ready to serve.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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