Raspberry crème brûlée with coconut snow

4
45 minutes

Ingredients

Raspberry crème brûlée

  • 5 egg yolks
  • 100g of caster sugar
  • 380ml of double cream
  • 130ml of whole milk
  • 1 vanilla pod, split and scraped
  • 20 raspberries
  • 4 tbsp of Demerara sugar

Coconut snow

  • 350ml of coconut cream, canned
  • 100ml of coconut oil, melted gently to room temperature
  • 200ml of coconut water
  • 140ml of water
  • 140g of caster sugar

Method

1
Preheat the oven to 90°C
2
With a strong arm or in a stand mixer, whisk the yolks and sugar until very pale in colour and light in texture
  • 5 egg yolks
  • 100g of caster sugar
3
Combine the cream, milk and vanilla in a pan, heat until it begins to simmer then immediately remove from the heat
  • 380ml of double cream
  • 130ml of whole milk
  • 1 vanilla pod, split and scraped
4
Using a fine strainer, strain the hot liquid over the yolks and sugar and immediately whisk to combine as quickly and as evenly as possible
5
Choose shallow heatproof serving bowls that will easily accommodate 100–120ml of the mixture and place 5 raspberries in each. Pour in around 100–120ml of the mixture and cover each bowl individually with aluminium foil
  • 20 raspberries
6
Place the bowls in an oven tray or similar then pour in enough hot water (boil the kettle) to reach halfway up the sides of the bowls
7
Place the tray in the oven and allow to cook for 1.5 hours. At this stage, remove the foil and check that each brûlée is cooked – give it a shake, if it appears to wobble and hold its shape in the base of the bowl it's done. If it still looks a little liquid then replace the foil and cook for a little while longer
8
Once you are satisfied that your brûlées are cooked through, remove from the water bath, discard the foil and allow to cool to room temperature, for 45 minutes or so. After this time, store in the fridge for at least 1.5 hours
9
Meanwhile, make the coconut snow. Pour all of the ingredients into a clean plastic container and place in the freezer. Every 20–25 minutes, use a fork to break up the parts that are beginning to freeze, making sure you go deep into the corners and sides too. The aim is for the mixture to freeze in a frozen powder-type formation as opposed to a solid block
  • 140g of caster sugar
  • 350ml of coconut cream, canned
  • 100ml of coconut oil, melted gently to room temperature
  • 200ml of coconut water
  • 140ml of water
10
Once it has formed a fluffy snow powder, you can leave it alone for a while but make sure that if you leave it overnight that you give it a good forking before serving
11
To serve, evenly shake a tablespoon of Demerara sugar over each brûlée and using a blowtorch, torch the sugar until it melts into a dark caramel. Allow it to set for a few seconds, then load on a pile of fresh coconut snow
  • 4 tbsp of Demerara sugar