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| PS: There are no post-torched pictures, because, well quite frankly, we ate them all up before getting a shot! |
I got a torch. Not a magliteor a blackberry. A blow torch, to brûlée and make everything pretty. I found it in this little storewith kitchen aids of every kind, with bread machines, bread starters, fresh yeast and even the most beautiful designer juicers (so sleek and gorgeous, I’d never use them for juice!). So now what I have my torch, the next logical step is to make a brûlée of some kind. I had been eyeing this recipe in my ever faithful book, and with all the ingredients patiently collected over time, i.e. the canned peaches came in a few months ago as a part of a food hamper, courtesy Mum, followed by the ramekins on an impulse purchase at the Deli and some luscious jams from across the street at LPQ. Thus weaves together my masterpiece brûlée, with peaches, berries and all the goodness of the world, in a bite. Since every ingredient is so closely available, there’s no reason NOT to give it a shot. You won’t regret it!
Peach Melba Brûlée
Ingredients (Makes 6-8)
1. ½ cup raspberry/mixed berries jam
2. 100gm icing sugar
3. 330ml plain yoghurt
4. 227gm cream cheese
5. Zest of 1 lemon
6. 2 peaches, cut into bite sized chunks
7. 100gm Demerara sugar
Method
1. Place the icing sugar, yoghurt, cream cheese and lemon zest in a bowl and beat well together.
2. Preheat the grill to high. Divide the jam/compote and the peach slices between 6-8 ramekins. Top with the yoghurt mixture and sprinkle over the brown sugar. Grill till the sugar is caramelised. Cool completely before serving.
Feedback:
1. I found it much better to grill and then add on the sugar so that right before serving, it can be caramelised by torch!
2. You can use fresh raspberries instead of the jam, or can make your own compote with the berries and some icing sugar.
3. These are extremely good looking and rich tasting desert, without actually being too heavy.
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