Recipe Raspberry and white chocolate Crème Brûlée

Method Makes 8 portions

1. Put 4-5 raspberries into each of the 8 ramekins.

2. Pour the Macphie Crème Brûlée into a saucepan and bring to the boil, stirring continuously.

3. Take it off the stove and stir in the white chocolate pieces until completely melted.

4. Pour into ramekins, cool slightly and then refrigerate for a minimum of 2 hours until set.

5. Prior to serving, sprinkle with demerara sugar and caramelise with a blow torch.

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