Melon And Raspberry Brulee
|Icing sugar||2 Ounce|
|White rum/Brandy||4 Tablespoon|
|Double cream||1⁄2 Pint|
|Soft light brown sugar||1 Tablespoon|
Cut the melon in quarters and remove all the seeds, then cut the flesh from the skin and cut into small dice.
Place in a bowl with the raspberries and sprinkle with the icing sugar.
Cover and chill thoroughly for several hours.
Divide the mixture between six individual oven proof dishes or a large oven proof (dish, about 2 1/2 pint (1.4 1) capacity.
The size will vary with the size of the melon, but it is important to leave room for the cream to bubble up in the cooking.
Sprinkle the rum or brandy over the fruit.
Lightly whip the cream until it just forms soft peaks and spread over the top of the fruit.
Scatter the sugar quite thickly, but at random, over the top of the cream so that not all of the surface is covered.
Put under a hot grill until the sugar begins to darken and goes a deep golden brown