Ingredients
- 1 litre Macphie Crème Brûlée
- Large punnet of fresh cherries, stoned and cut into small pieces
- 50g caster sugar
- Demerara sugar
- 200g dark chocolate pieces
Method Makes 8 portions
Place the chopped cherries into a small sauce pan with the caster sugar and cook on a medium heat whilst stirring until the cherries have started to break down and you have a glossy syrup coating. Spoon into 8 separate ramekins and leave to cool.
Pour the Macphie Crème Brûlée into a saucepan and bring to the boil, stirring continuously.
Take it off the stove and stir in the dark chocolate pieces until completely melted.
Pour into ramekins, cool slightly and then refrigerate for a minimum of 2 hours until set.
Prior to serving, sprinkle with demerara sugar and caramelise with a blow torch.
