Burnt Bramley Creams

Submitted By:
Delila Smith


No. of Servings:
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Cooking Instructions:
Peel core and chop apples.
Cook with a little water and a tablespoon of caster sugar over a gentle heat, stirring regularly until you have a thick translucent puree.
Add more sugar to taste.
Leave to cool.
Whip the double cream until thick.
Divide the puree into ramekin dishes, then spread the cream carefully over the puree, place in the fridge.
To serve sprinkle a thin layer of brown sugar over the cream then glaze with a blow torch until ?burnt?