Method

  • Makes 10 pots

    1. Heat the Macphie Crème Brulee (Panna Cotta or Sicilian Lemon Dessert) in a pan continuously stirring until boiling, stir until smooth. Add any inclusion at this point (20% additional liquid/solids inc. alcohol).
    2. Pour Brulee mix into mould and leave to set for 1-2 hours.
    3. Place raspberries into a mould and leave 2 to garnish.
    4. Once set top with sugar and torch to caramelise the sugar garnish with raspberries and serve with the Viennese Biscuits (made with Macphie Viennese Mix).

Ingredients

  • 1 litre Machpie’s Crème Brulee
  • 100ml prosecco
  • 250g fresh raspberries
  • 100g Chefs Larder brown sugar
  • Macphie Viennese Mix for biscuits