Chef Jeremy Lee shares his mother’s recipe that, until now, has never been written down. She always just made the dish, he says, “whilst in the thick of a glut” (i.e., when the kitchen was full of fruit). The dish can also be made with tayberries or blackberries.
- 1 1⁄4 cups heavy cream
- 3⁄4 cup superfine sugar
- 7 cups (about 2 lbs.) raspberries (discard any “bruisers”)
- 1⁄3 cup Demerara sugar
- Put the heavy cream into a large bowl and beat until stiff peaks form. Add half of the superfine sugar and beat to stiff peaks again. Gently fold in the remaining superfine sugar until well combined.
- Add the raspberries to the whipped cream and fold gently to coat. Carefully transfer raspberries to a wide serving dish and liberally strew the top with Demerara sugar. Using a kitchen torch, evenly caramelize the sugar (creating “sworls and runs,” as Lee puts it) until it gets bubbly and darkened in some spots.
- Refrigerate brûlée for about 15 minutes to let the sugar harden. Scoop servings into bowls, making sure that each scoop includes some of the crunchy sugar topping. Serve immediately.