Wednesday, 24 May 2006

Denise Van Outen's Bramley and Berry Brulée

Denise Van Outen pips other celeb chefs with this dessert – try her brulée and see...

Serves 4-6
The Bramleys can be cooked in advance and kept in the fridge (or freezer) in a covered container.

Ingredients

675g/1½lb Bramley apples
Juice of 1 lemon
6tbsp golden granulated sugar
250g/9oz fresh raspberries or, if frozen, thawed
225g/8oz low-fat fromage frais
2 x 100g/3½oz cartons raspberry flavoured fromage frais

Method

1 Peel, core and cut the apples into chunks. Put into a large pan with the lemon juice and 1tbsp water. Cook for about 8 mins, stirring a few times until tender but still quite chunky. Remove from the heat and stir in 2tbsp of the sugar. Transfer to a bowl and allow to cool. Refrigerate until needed.
2 To assemble the dessert, fold the raspberries into the apple and turn into a shallow serving dish. Mix both of the fromage frais together, then spoon over the fruit evenly, creating a slight swirled effect. Scatter over the remaining sugar, refrigerate for 10 mins until the sugar has dissolved, then serve.
Alternatively, the dessert can be made in individual dishes or sundae glasses.
For small children, simply put the fruit in a dish topped with fromage frais (small pots available from leading supermarkets) and sugar.

Recipe courtesy of The Bramley Apple Campaign/www.bramleyapples.co.uk.