Try this Berries with Caramelised Cream recipe
- 1 teaspoon vanilla powder.
- 500 g blueberries blackberries and/or raspberries.
- 250 g marscapone.
- 2 tablespoons sour cream.
- 2 tablespoons double cream.
- 1 large egg plus 1 egg white extra.
- 1 tablespoon rice malt syrup.
- pinch salt.
- 500 g blueberries blackberries and/or raspberries.
- 250 g marscapone.
- 2 tablespoons sour cream.
- 2 tablespoons double cream.
- 1 large egg plus 1 egg white extra.
- 1 tablespoon rice malt syrup.
- pinch salt.
- Carbohydrate 148.820000007953 g
- Cholesterol 19.6000000397653 mg
- Fat 11.1960000160197 g
- Fiber 24.0000009536743 g
- Protein 11.3200000079531 g
- Saturated Fat 5.15200000988451 g
- Serving Size 1 1 recipe (1556g)
- Sodium 49.2000000795306 mg
- Sugar 124.819999054279 g
- Trans Fat 1.53800000090892 g
- Calories 671 calories
Step-by-step
- Preheat the grill and put the oven shelf in the middle or lower half of the grill compartment.
- Put the berries in a pie dish or casserole dish. Whisk together the remaining ingredients until completely smooth, then pour over the berries.
- Put the dish under the grill and cook for 5–10 minutes until the topping is just browned and caramelised. Serve immediately.
Swapping mascarpone for standard cream cheese alters the final texture significantly, yielding a lighter, less dense curd under direct heat. Achieving the correct balance between a browned surface and cold fruit requires careful execution of heat transfer.
- Position the oven shelf in the middle or lower half of the compartment to prevent the dairy solids from burning before the eggs coagulate fully.
- Whisk the dairy, egg, and sweetener mixture until completely smooth to ensure the proteins distribute evenly without curdling.
- Monitor the dish closely during the final five to ten minutes under the grill, watching for a light golden coloration on the surface.
- Serve the dish immediately after the broiler stage to maintain the contrast between the warm, set topping and the chilled fruit underneath.
Pair this dish with dry sparkling wine to cut through the rich dairy fats. Immediate consumption prevents the berries from releasing excess moisture into the set custard.
