A lighter, fluffier, and beautiful dessert option for Independence day.
1 1/2 cups heavy whipping cream
1/2 cup sugar
5 cups fresh raspberry
2 cups fresh blueberry
1 teaspoon fresh lemon zest
1/3- 1/2cup Demerara or Turbinado sugar, depending on how much brûlée“crunch” you like
- In a chilled metal mixing bowl pour in the heavy cream. Whip to medium stiff peaks, and being sprinkling in half of the granulated sugar. Whip to form stiff peaks. Fold in the remaining sugar.
- In a mixing bowl combine both berries along with the fresh lemon zest. Pick out and discard any “too ripe” or bruised berries and discard. Hand toss the berries and lemon zest together.
- In two or three batches fold the berries into the whipped cream. FOLD don’t stir... the idea is to keep the fluff of the whipped cream and not to mash the berries.
- Spoon out the berries and cream mixture into a shallow baking dish. Sprinkle the top with the Demerara or turbinado sugar, and either brûlée with a kitchen torch or place under a preheated (rack close to the heating element) oven broiler just long enough to caramelize the sugar on top.
- Place in the refrigerator to cool down and harden the caramelized top. Serve when ready.
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty