Chocolate and Raspberry Brulee

        Mascarpone cheese has a smooth and creamy texture that goes so well with chocolate. Use Cadbury’s Bournville or Cadbury’s Daily Milk chocolate and fresh or frozen raspberries.

Serves : 4

Preparation time : 2 minutes, plus chilling

Cooking time : 8 – 10 minutes

250 g/8 oz mascarpone cheese

1 teaspoon vanilla essence

100 g/3 ½ oz Cabury’s Dairy Milk chocolate

4 tablaspoons single cream

200 g/7 oz raspbcrries, thawed if frozen

75 g/3 oz caster sugar

1. Beat the mascarpone cheese with the vanilla essence until smooth. Grate half  the chocolate and add to the mixture.

2. Melt the remaining chocolate with the cream. Spoon half the mascarpone mixture into 4 small ramekin dishes. Scatter two-thirds of the raspbees  in the dishes, then spoon in the melted chocolate and cream mixture.

3. Cover with the remaining mascarpone mixture and raspberries. Smooth the surface. Sprinkle with an even layer of caster sugar.

4. Preheat the grill to moderately not and grill for 3-4 minutes, watching closely, until lightly caramelized. Chill for about 30 minutes until ready to serve.