Piccolo  Mondo
Wild Berry Brûlée
Classical crème served with chocolate almond biscotti
Makes 12 portions

Ingredients:
For the brûlée:
1 litre cream
12 egg yolks
125g white sugar
3 Tbsp (45ml) vanilla essence
600g assorted berry compote (store bought)
Icing sugar, for caramel crust
     
For the chocolate almond biscotti:
225g unsalted butter
600g brown sugar
¼ cup (60ml) vanilla essence
4 whole eggs
500g cake flour
1 Tbsp (15ml) baking powder
500g whole blanched almonds
400g chocolate of your choice, smashed into chips
Grease proof paper
Spray & cook

Garnish:
Mint Sprigs
Fresh berries
Sugar garnish

Method:
For the brulee:
Bring the cream to the boil then remove from the heat.
Mix sugar, egg yolks and vanilla together in a bowl.
Add the heated cream to the egg mixture, constantly whisking (hint - allow cream to cool slightly before doing this so the eggs do not scramble!)
Place brulee dishes or ramekins into a deep roasting tray
Spoon the berry compote into brûlée bowls or ramekins.
Pour the brûlée mixture ontop of the compote so the ramekin is almost full
Carefully pour water into the tray, half way up the sides of the ramekins
Cover the whole tray with tin foil and carefully place in the oven
Bake at 160°C for 1 hour until set.
Remove from the oven and allow to cool.
When cool, place in the fridge over night.

For the biscotti:
Cream the butter and sugar together until light and fluffy
Add vanilla essence and eggs
Sift in the flour and baking powder.
Add almonds & chocolate chips.
Roll mixture into cylindrical shape with greaseproof paper
Refrigerate for minimum of 6 hours (preferably overnight).
Remove biscotti roll from greaseproof paper and lay on greased baking tray.
Bake in a pre-heated oven, 160°C, until crisp.
Slice into fingers while hot
Bake again to dry the fingers out until crisp

To serve:
Remove the brûlées from the fridge
Sprinkle with icing sugar
Caramelise with a blowtorch, or under hot grill in the oven until medium brown
Assembly -place berry brûlée in dish and garnish with biscotti, berries and a sprig of mint.