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Recipe of the Month for July

Simple Fruit Brulée

225g(½lb) strawberries, halved or sliced
100g(¼lb) raspberries

1 large ripe peach or nectarine, sliced

1-2tspz vanilla sugar

450ml(¾pt) crème fraîche or

½ double cream and ½ greek yoghurt

175g(6oz) caster or brown sugar

Mix the fruits together and place in a shallow dish or in individual ramekins. Stir the vanilla sugar into the crème fraîche and spread over the fruit. Chill for at least an hour.

Sprinkle evenly with the sugar and place under a pre-heated grill or use a blow torch to caramelise the sugar.

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Tante Marie School of Cookery Limited
Woodham House
Carlton Road
Woking
Surrey GU21 4HF
England