Ben Cooper's Rhuberry and White Chocolate Brulee

What is in season in June

Asparagus, Aubergine, Beetroot, Blackcurrants, Broad Beans, Broccoli, Cauliflower, Cherries, Chicory, Chillies, Courgettes, Cucumber, Elderflowers, Gooseberries, Lettuce, Marrow, New Potatoes, Peas, Peppers, Radishes, Raspberries, Redcurrants, Rhubarb, Rocket, Runner Beans, Samphire, Sorrel, Spring Greens, Spring Onions, Strawberries, Summer Squash, Swiss Chard, Tayberries, Turnips, Watercress.

Rhuberry and White Chocolate Brûlée

Serves 7

Ingredients: 

• 80g white chocolate buttons or bar (chopped to similar size as buttons) 
• 600ml thick double cream
• 6 yolks from large eggs
• 60g caster sugar 
• 1 vanilla pod or 1 tsp vanilla extract 
• 60g fresh rhubarb finely sliced
• 120g fresh berries either - raspberries, blueberries or strawberries (plus 30g to garnish if you wish)
• demerara sugar for caramelising 

Method:

Making the baked custard

1. Preheat the oven to 170 ℃ ideally using a fan oven
2. Place the ramekins in a roasting tray ready for later
3. Mix the chocolate, cream and caster sugar together in a small saucepan and warm on a low heat stirring regularly, until the chocolate is completely melted and warm to touch
4. Take off the heat and set aside to cool slightly, stirring occasionally
5. In a medium bowl, whisk together the egg yolks with either the vanilla extract or the seeds from the vanilla pod
6. Whisking continuously, slowly add the chocolate-cream liquid and gently whisk until thoroughly blended
7. Boil a kettle of water ready to cook the brûlée
8. Place 4-5 pieces of finely sliced rhubarb and either half a raspberry, blueberry or sliced strawberry on top of each slice of rhubarb in the base of each ramekin
9. 
10. Strain the brûlée mix through a small sieve into a bowl
11. Pour the mixture into a pouring jug then pour into the ramekins so that the liquid covers the fruit, almost to the top of each ramekin
12. Tightly cling film each ramekin 
13. Carefully pour boiling water into the roasting tin to surround the ramekins to about halfway up the sides and cover the roasting tray with tin foil
14. Place in the oven and bake for 20 to 30 minutes until very nearly set. The edges will be completely set but the centres will have a very slight wobble when the roasting pan is nudged

(if you are using a conventional oven without a fan you may need to turn the roasting tray half-way through the cooking process)

1. Remove from the oven and leave to cool in the water bath for about 30 minutes
2. Carefully lift the ramekins from the water and place them on a flat tray, remove the cling film and wipe clean the outside of the ramekins
3. When cool, cover the brûlées (with clingfilm or place in a large airtight container) and refrigerate for at least 4 hours or preferably overnight

To top with caramelised sugar

1. Just before serving, sprinkle the top of each brûlée with one teaspoon of demerara sugar to cover the surface area of the brûlée and shake off any excess
2. Using a culinary blow-torch or by placing under a grill on a low heat, melt and caramelise the sugar to create a caramel sugar crust. If using the grill, keep a close eye on them and frequently turn the brûlées for an even heat. If using a blow-torch, concentrate the heat on a small area of sugar until it melts, bubbles and lightly browns, then quickly move onto the next area, until all the sugar is browned
3. If you wish, garnish on top with the fruit of your choice and a sprinkle of grated white chocolate and serve

Tip: You can keep egg whites in the fridge for up to 2 days, or freeze for use later (3 months). Whip up into light desserts such as meringues, pavlova or macarons. Or, to counteract the sweet, cook something savoury, a frittata or souffle.