Creme brulee, sauted grapes and raspberry tuile biscuit

To accompany our dessert

4 peoples 30 min preparation 30 min cooking


4 jars of Marie Morin creme brulee

1 tablespoon of roasted buckwheat seeds

For the sauted grapes

16 white and red grapes

80 g of sea salt crystal butter

1 tablespoon of brown sugar

1/2 teaspoon of cinnamon

For the raspberry tuile biscuit

25 g of butter

50 g of caster sugar

35 g of raspberry sauce

25 g of flour

Step 1

For the sauted grapes : Wash, dry and remove the seeds from the grapes. Melt the butter in a hot frying pan, add the grappes, sprinkle the sugar and the cinnamon in and stir. Cook until slightly brown. Leave the fruit to the side to cool.

Step 2

For the raspberry tuile biscuit : Pre-heat your oven to 160°C (th5). In a bowl, toss the melted butter with the caster sugar, add the raspberry sauce, then the flour. Whisk together.

Step 3

On a tray covered in baking paper, pour out small portions of biscuit mix, spreading them out well. Cook them in the oven for 12 or 15 minutes, remove from the oven and leave the tuile biscuits to cool (to give them a rounded shape, place them on a rolling pin).

Step 4

Sprinkle the Marie Morin caramel chips onto the crème brûlée and heat the surface with a blowtorch. Add a few grapes and some buckwheat seeds on top, accompany with a raspberry tuile biscuit.


You can switch the raspberry biscuit for an orange-flavoured one - the recipe is available on our Morello cherry clafoutis page.