very easy serves 4
250 g/9 oz raspberries
1 tbsp lemon juice
2 tbsp raspberry jam
125 ml/4 1 oz creme fraTche 125 ml/4 1 oz double cream, lightly whipped
1 tsp vanilla essence 6 tbsp caster sugar
whole raspberries, to decorate
10 minutes 7-8 minutes
Put the raspberries and lemon juice into a saucepan and stir over a low heat for about 5 minutes until they start to soften. Remove from the heat, stir in the jam, then divide between 4 ramekins.
Preheat the grill to hot. In a bowl, mix together the creme fraTche, cream and vanilla essence. Spoon the mixture over the raspberries and level the surfaces. Sprinkle the caster sugar over the top, allowing V/2 tablespoons per ramekin.
Cook under the preheated grill, as close to the flames or element as possible, for 2-3 minutes, until the sugar caramelizes. Remove from the grill, decorate with whole raspberries and serve immediately. Alternatively, to serve chilled, leave to cool to room temperature, then cover with clingfilm and place in the refrigerator to chill for 3-4 hours.