Method

    1. Pour a layer of ku-li® Strawberry and Rhubarb 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® Strawberry and Rhubarb coulis, cool slightly and refrigerate for 1-2 hours until set
    6. Finish with rose petals

    Makes 8 servings

Ingredients

  • 1 litre Macphie Creme Brulee
  • 300g ku-li® Strawberry and Rhubarb coulis
  • 15g Cardamom pods - seeds removed and crushed
  • 10g Rose Water
  • Rose Petals (to serve)

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