New Low FODMAP Desserts - Iced raspberry & basil brûlées
IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Iced raspberry & basil brûlées
Recipes

Ingredients


225g punnet raspberries

50g golden caster sugar

142ml pot lactose free double cream

100ml low FODMAP custard

handful basil leaves, finely shredded

3 tbsp icing sugar












Method


Divide the raspberries between 4 ramekins, then scatter over the sugar and press down slightly with the back of a spoon.

Whip the lactose free cream until it holds its shape, then fold the low FODMAP custard and basil through the cream.

Spoon the creamy mixture over the raspberries and smooth over the tops.

Leave the ramekins in the freezer for about 30 mins to just set the cream - you don't want it set solid.

The lactose free creams can now be frozen for up to 2 weeks, but should be defrosted slightly in the fridge for a few hours before serving.

To serve, dust each ramekin evenly with a layer of icing sugar, then use a blowtorch to caramelise the top.

Leave the caramel to harden for 1 min, then serve straight away.


Recipe adapted from: Good Food

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