Brandy Poached Raspberry and Custard Brulee

Name: Brandy Poached Raspberry and Custard Brulee
Ingredients: 1 ltr Country Range Ready to Use Custard; 6 bronze leaf gelatine sheets; vanilla extract; 2 tsp rose water; 500 g raspberries; 100 ml brandy; 100 g sugar (for poaching); 400 ml water (for poaching); 200 g sugar (for caramelising); 118 ml water (for caramelising)

countryrange.co.uk

View full recipe on countryrange.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at countryrange.co.uk.

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