1. Pour a layer of ku-li® raspberry coulis into base of serving dishes
    2. Pour Macphie Crème Brûlée into a saucepan
    3. Gently heat to 85-90ºC, stirring continuously
    4. Add rose water and crushed cardamom into crème brulee and heat through
    5. Pour into ramekins on top of ku-li® raspberry coulis, cool slightly and refrigerate for 1-2 hours until set
    6. Finish with rose petals

    Makes 8 servings


  • 1 litre Macphie Creme Brulee
  • 300g ku-li® raspberry coulis
  • 15g cardamom pods - seeds removed and crushed
  • 10g rose water
  • Rose petals (to serve)