Tuesday, 27 August 2013
We have an ovenproof ceramic casserole dish (with lid) for this. First of all, the base of the dish was layered
Once all the crème fraîche had been placed in the bowl and 'leveled out' with a spoon, a few sharp taps of the dish were required to allow it to seep through the layers beneath. At this point Sous Chef J likes to look out for the escaping air
Next the dish was covered and placed in the fridge to chill. It can be kept there (overnight if required) until just before serving.
Having chilled the dish, the demerara sugar was sprinkled over the top.
As the sugar cools, it will solidify into a crispy, crackling caramel topping... don't wait too long to serve it though, it becomes soft fairly rapidly.
We served 6 portions from these ingredients so it's a good way to make soft, summer fruits 'go further'.