BLUEBERRY AND RASPBERRY BRULEE

Serves 2. If you are not a fan of raspberries any other fruit can be substituted although a peach or nectarine works particularly well.

Ingredients:
100g blueberries
100g raspberries
150ml half fat crème fraiche
100ml low fat fromage frais (plain)
2 tablespoons demerara sugar

How to:

• Divide the raspberries and blueberries between two ramekins
• Combine the yogurt and crème fraiche and cover the fruit
• Sprinkle each dish with an even covering of sugar and brown-off with a blow torch*.
• Refrigerate for two to three hours, decorate with two blueberries, one raspberry and a sprig of mint per pot.

*If you do not have a blow torch brown, caramelise the sugar under a very hot grill.