Recipes on this page are by The Dairy Diary (www.dairydiary.co.uk/quick-after-work-cookbook)PUDDING HEAVENWWW.FOODHEAVENMAG.COM JUNE baking heaven 59
Raspberry Turkish
delight brûlées
SERVES 4
350g (12oz) raspberries, thawed
if frozen
1-2 tsp rose water
300g (11oz) natural yoghurt
50g (2oz) pink Turkish delight, cut
into small pieces
4 tbsp demerara sugar
Hot fruity
PHULQJXHVRẌpVSERVES 4
butter, for greasing
110g (4oz) blueberries or other fruit
(see tip)
2 free-range egg whites
50g (2oz) caster sugar
2 tbsp damson, raspberry,
strawberry or other fruit jam
icing sugar, for dusting
ice cream to serve
(optional)1 Divide the raspberries between four
large ramekin dishes and sprinkle with
rose water. Pour the yoghurt into a
bowl, then add the Turkish delight and
mix into the yogurt. Spoon over the
raspberries to cover completely.
2 Preheat the grill to hot. Place the
ramekins in the grill tray, then sprinkle
each with 1 tbsp sugar. Grill for
3-4 minutes until the sugar melts and
caramelises. Stand for 1 minute to let
the sugar set before serving.1 Preheat the oven to 200°C/Gas
Mark 6. But ter four individual
(150ml (¼pt) ramekin dishes, then
divide the fruit between the dishes.
2 Whisk the egg whites until firm, then
whisk in half the sugar, followed by the
rest of the sugar until stiff and glossy.
Quickly whisk in the jam, then spoon
the meringue into the dishes. Put
the ramekins into a small roasting tin
and bake for 12-15 minutes, until
well risen.
3 Dust generously with icing sugar and
serve immediately. If you like, serve
with a scoop of vanilla ice cream.BAKING^ TIPJAMMING
‘MATCH’ THE JAM FL AVOUR
BY PUT TING THE FRUIT
IN THE BOT TOM