1. Pour Strawberry & Rhubarb ku-li® into champagne flutes or wine glasses
    2. Place glasses into the freezer for 1-2 hours
    3. Pour Macphie Crème Brûlée into a saucepan, gently heat to 85-90ºC, stirring continuously
    4. Add prosecco into Crème Brûlée and heat through
    1. Pour Crème Brûlée on top of frozen Starberry & Rhubarb ku-li®, cool slightly and refrigerate for 1-2 hours until set
    2. Serve with fresh strawberries


  • 1 litre Macphie Creme Brulee
  • Strawberry & Rhubarb ku-li
  • 250 ml Prosecco

Add to my recipes