Crème brûlée, pan-fried buckwheat and grape marbles and raspberry biscuit
A fine, flavour-filled recipe, with crème brûlée topped with an unusual mixture of pan-fried buckwheat and grapes and a raspberry tuile biscuit !
- 4 Marie Morin Classic Crèmes brûlée
- 1 tablespoon of roasted buckwheat grains
- 16 white and red grapes
- 80 g of butter with salt crystals
- 1 tablespoon of brown sugar
- 1/2 teaspoon of cinnamon
- 25g of butter
- 50g of powdered sugar
- 35g of raspberries coulis
- 25g of flour
Step 1
For the grape & buckwheat sizzle :
Wash and dry the grapes, and remove the seeds. Melt the butter in a hot pan, add the grapes, sprinkle with sugar and cinnamon, and stir. Cook until slightly browned. Remove from the pan and leave the fruit to cool.
Step 2
For the raspberry tuile biscuit :
Preheat your oven to 160°C (th. 5). In a bowl, mix the melted butter with the caster sugar, add the raspberry coulis and flour. Whisk together until combined.
Step 3
On a baking tray covered in paper, pour well-spaced-out circles of batter. Bake for 12 to 15 minutes, remove from the oven and leave the biscuits to cool (to give them a rounded shape, drape them over a rolling pin while they cool).
Step 4
Sprinkle the Marie Morin caramel shards over the crème brûlées, caramelise on the surface using a blowtorch. Add a few grapes and buckwheat grains, and serve with a raspberry tuile biscuit.
Tip
You can replace the raspberry biscuit with an orange-flavoured one. The recipe can be found along with our morello cherry clafoutis.
