Raspberries and fresh basil leaves are topped with a mixture of cream and custard, then frozen and topped with icing sugar before being caramelized with a blowtorch. They taste impressive, but they're actually really simple to make.
- 225g raspberries
- 50g golden caster sugar
- 150ml double cream
- 100ml custard
- Small handful fresh basil leaves, finely shredded
- 3 tbsp. icing sugar
Divide raspberries between 4 ramekins and sprinkle with sugar. Squish down with a spoon. Whip cream until soft peaks form, then fold into the custard along with the basil. Divide between the ramekins and smooth the tops. Cover and freeze for 30 mins.
To serve, sprinkle evenly with icing sugar and then use the blowtorch to caramelize the sugar.