Brulee
 Recipe from Magda Palmer Cordingley's kitchen
| Berry Brulee 200g berries 1 cup brown sugar 1 tablespoon brandy 300ml double cream 1 teaspoon almond essence 1 cup flaked almonds, toasted Pulp berries, soak in brandy overnight, stir in almonds and evenly distribute mix between 4 ramekins. Beat cream till stiff, add ½ cup sugar and essence, spoon over berries, refrigerate till firm. Just before serving sprinkle with remaining sugar in a 3mm layer over cream, Place under a hot grill till sugar melts, Serve immediately.  |
"In their capacity to feel fear, pain, hunger, and thirst, a pig is a dog is a bear is a boy".
Ingrid Newkirk (b 1949) Director, People for the Ethical Treatment of Animals.