If you have seen my first 'Getting saucy with Le Creuset' post last week where I had a savoury sauce, you might recall that I promised a second one for this week. After all, I really wanted to road test Le Creuset's 3-ply stainless steel Sauce Pan to be sure it works for me and what better way to do that than by using sticky sweet stuff? So, here it is, my sweet sauce. As it's summer (or at least it's trying at the moment), I absolutely had to do something with raspberries. Their bright red colour, tangy yet sweet flavour and melt-in-the-mouth softness is something I always associate with sunshine and days relaxing at a picnic...
So, the sauce I have come up with this time is obviously a raspberry one. However, it has a little twist to it as I've added a hint of chocolate and a little rosemary flavour. The velvety smoothness of dark chocolate combined with the sharpness of the raspberries and the earthy rosemary make for a very flavour rich and intense combination which works particularly well with a crème brûlée. I know, I know, the purists will be horrified about adding sauce to a perfectly good crème brûlée, but a little bit of an adventure in cooking doesn't hurt, right? The sauce will look darker and thicker than the usual raspberry coulis you might know which simply down to the chocolate in it.
And here's another tip. Those glass ramekins I use are free. Well, if buying a dessert and keeping the ramekin afterwards counts as free. I have quite a few of them by now and like the fact that they are a good size for making small desserts for guests (I have been asked many times where I bought them) and that I'm essentially recycling at the same time. So, next time you look to buy a dessert, why not ditch the plastic and buy reusable glass instead?
Anyway, back to the sauce. If you would like to know how to make it, here's my recipe. This will serve four people when using the small glass ramekins. You can make the crème brûlées the day before if you like and just add the sugar for caramelising before serving.
For the crème brûlée you will need:
- 250ml double cream
- 50g caster sugar
- 3 large egg yolks
- light Demerara sugar for topping
- 1 vanilla pod
Here's how it's done:
- Preheat your oven to 150C
- Put the cream into your saucepan, scrape the vanilla seeds from the pod and add to the cream.
- Bring the cream just about to boiling point, then turn the heat down and gently simmer for about 5 minutes.
- In a glass bowl, beat the caster sugar and eggs together until they're pale and light.
- Now bring the cream back to a boil before adding to the egg mixture.
- Add the cream to the egg mixture by pouring it slowly, in a steady stream and continuously whisking at the same time.
- The mixture will thicken slightly.
- Now pour into your ramekins until they're about 3/4 full.
- Put the ramekins into a roasting tin and fill the tin (don't let water splash into the cream) with hot water until it comes about half way up the ramekins.
- Put the roasting tin into the preheated oven and bake for about 45 minutes or until the mixture is slightly firm, but still has a bit of movement - wobble you might call it.
- Take the ramekins out of the tin and leave to cool.
- Once cooled down to room temperature, put in the fridge until you want to serve them.
- Just before serving sprinkle the Demerara sugar on top and caramelise with a chef's blow torch (one of several favourite gadgets in my kitchen) or put under your oven's grill until dark golden.
For the raspberry sauce you will need:
- 200g fresh raspberries
- 2 tbsp icing sugar
- 1 square good quality dark chocolate
- 1 small sprig (around 1" long) fresh rosemary
And here's how it's done:
- Put some of the raspberries aside for decoration.
- Put the raspberries, icing sugar and rosemary in your saucepan on a medium heat.
- Slowly stir until the raspberries start to fall apart and 'melt'.
- Get the raspberries to simmer and turn the heat off.
- Chop the chocolate into shavings.
- Drop the chocolate shavings into the raspberries and stir well until combined. Do not reheat as the chocolate will split away from the sauce.
- Now strain the raspberries through a sieve so that you will be left with a smooth sauce.
- Serve immediately with the crème brûlée.
Disclaimer: I was compensated for this post, however, opinions, recipes and styling are my own.