Raspberry Brûlée

In the bowl of a mixer whip the cold whipping cream to stiff peaks. Add the confectioners’ sugar and gently fold it into the cream.

Wash and thoroughly dry your fruit, then fold it into the cream mixture. Dollop the mixture into small ramekins or oven proof bowls.

Sprinkle a generous amount of the raw sugar over the tops of each bowl. Using a propane kitchen torch, scorch the sugar, trying to avoid getting too much of the whipped cream. It helps if there are pockets of sugar, rather than a light sprinkling. Do not under any circumstances put the dishes in the oven. It will melt the whipping cream and not be pretty, or tasty. Once complete, put the dishes in the refrigerator to allow the sugar to harden.

You may prepare the dessert one day ahead of serving it but no longer.

Makes 6-8 servings.

Recipe adapted from Saveur.