Bruleed strawberries and cream

Time 20 minutes
Yields Serves 4 to 6
Bruleed strawberries and cream
(Anne Cusack / Los Angeles Times)

In a large bowl or in the bowl of a standing mixer fitted with a whisk attachment, whisk the cream until stiff peaks form. Very gently fold in the halved strawberries.


Transfer the berries and cream to a shallow ceramic serving dish. Sprinkle the top with the sugar, leaving pockets of sugar rather than sprinkling it too evenly. Using a torch, brulee the sugar until it melts and caramelizes. The cream will melt around the sugar, and the sugar should get quite dark in patches but not burnt.


Refrigerate the strawberries and cream for about 10 minutes, so that the sugar hardens. As soon as the sugar has hardened, serve immediately.

This recipe was inspired by one from Scottish chef Jeremy Lee. Use strawberries with high acidity, like Gaviotas. This recipe is also great with ripe peaches, raspberries or blackberries. Turbinado sugar can be found at select well-stocked markets, as well as at cooking and baking stores.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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