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

    Makes 8 servings


  • 1 litre Macphie Crème Brûlée
  • 100g ku-li® Strawberry and Rhubarb coulis
  • 80g Prosecco
  • Fresh strawberries