Warm raspberry, blueberry and amaretti brulee

A seriously sensuous pudding, served warm with a juicy berry salsa

Ingredients (Serves 4)
  • 1 punnet fresh blueberries
  • 8 amaretti biscuits
  • 1 x 525g carton Alpro soya alternative to custard
  • 2 large eggs
For the berry salsa
  • 1 punnet fresh raspberries
  • Icing sugar to taste
  • 1 punnet fresh blueberries
Preheat the oven to 180°C, 350°F, Gas 4.

Place the blueberries in four ovenproof cups, crumble the amaretti biscuits over the berries and set aside. Whisk the Alpro custard with the eggs and pour over the berries and amaretti biscuits. Place the cups in a roasting tin filled with enough boiling water to come halfway up outside of the cups and bake for 35-40 minutes or until just set.

Meanwhile, make the berry salsa. Place half the raspberries in a blender with a little icing sugar to taste, and blitz until smooth. Pour into a serving bowl and stir in the remaining fruit.

Remove the brûlées from the oven and set aside for 5-10 minutes, then dust with icing sugar. Brown and crisp the tops under a hot grill then serve warm with the berry salsa spooned into a pot on the side.
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