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EDITOR'S RECIPE


From editor to reader: Find those brambles and get picking some blackberries for this deliciously seasonal and decadent dessert


BLACKBERRY CRÈME BRÛLÉE WITH LEMON BISCUITS


Makes 4


FOR THE COMPOTE 200g blackberries 1 tbsp lemon juice 1 tbsp caster sugar


FOR THE CRÈME BRÛLÉE 250ml double cream 3 egg yolks 50g caster sugar (extra for topping) 1 tsp vanilla essence Half a lemon, juice and zest


FOR THE LEMON BISCUITS 125g unsalted butter 100g caster sugar 1 free-range egg 200g plain fl our, extra for dusting Zest of 2 lemons Quarter tsp baking powder 1 pinch of salt


YOU WILL NEED: Blow torch, ideally


1 First make the compote. Using a hand blender, blitz together 150g blackberries, lemon juice and sugar until smooth. Pass through a sieve to remove all the seeds – fold in the remaining blackberries and set aside.


2 Put the cream in a heavy bottom saucepan and bring to the boil. Allow to gently simmer for 5 mins. Whilst the cream is simmering, separate 3 eggs placing the yolks in a large bowl (reserve the egg white for a further recipe – bag and place in the freezer. Use within 1 month). Whisk the yolks along with the vanilla and sugar until light, creamy and pale in colour.


3 Take the cream off the heat and slowly add it to the yolk


66 | THE WEST COUNTRY FOODLOVER


mixtures whilst continuing to whisk, ensuring the mixture does not scramble. Once all the ingredients are combined, stir in the lemon juice and zest. Using a blow torch, carefully and quickly run the fl ame across the surface of the mixture – this will remove any bubbles on the service that will disturb your mixture when cooking. Repeat once the mixture has been poured into a jug.


4 Spoon in a couple of dessert spoons of compote into the bottom of each ramekin. Fill up each ramekin with the brûlée mixture pouring slowly over the back of a spoon to avoid disturbing the compote too much.


5 Place the ramekins in a large heatproof dish before fi lling with enough warm water to come halfway up the pots. Put in a


preheated oven at 150C/gas 2 for 40-45 mins, or until the brûlée has just set with a little wobble.


Remove ramekins from the bain- marie and cool. Once cooled, chill while you make the biscuits.


6 Turn the oven up to 180C/gas 4. Combine the butter and sugar in a mixer until the mixture is light in colour and creamy in texture. Add the egg and continue to mix until it appears light and fl uff y.


7 Add the remaining ingredients and mix until soft dough is formed. Allow to chill in the fridge for around an hour and the dough becomes fi rm to the touch.


8 With fl oured hands, form into balls around the size of walnuts. Place on a baking tray lined with greaseproof paper, before using the back of a fl oured spoon to


fl atten the balls. Leave enough space between the biscuits as they will spread whilst in the oven. Bake for 10-12 mins until they appear light brown in colour. Remove from oven and allow to cool whilst you prepare the brûlées.


9 When ready to serve, sprinkle enough caster sugar to thinly cover the top of the dessert. Using a blow torch or under a hot grill, carefully caramelise the sugar, leave to harden, before topping with a little cream, fresh blackberries and a little lemon zest. Serve alongside the lemon biscuits.


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