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Recipe of the week: Crème brûlée with Summer fruits and Garibaldi biscuit

May 3, 2013

For this recipe The Roxburghe Hotel uses local cream from Stichills Jersey with a very high fat content of around 50%. The gelatine is used to help stabilise the cream and eggs; they still call it a brûlée as the set is much lighter than a bavarois. Their berries come from Border Berries, about seven miles [...]

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