Framboise a l’Orange Brulée
- 2 navel oranges
- 1/2 cup Mascarpone cheese
- 1 lb fresh raspberries
Using a microplane, zest orange.
Using a creme brûlée torch or regular lighter, burn the zest until you can see black specks easily mixed in with the unburnt orange
If you don’t have a microplane you can use a vegetable peeler.
Peel orange into long wide strips. Burn the long wide strips as instructed above Finally chop the burnt orange zest
Gently fold the ﬁnely chopped zest into mascarpone until well incorporated
Using a piping bag or ziplock bag with a corner cut off, pipe orange mixture into the raspberry.
Optional: decorate plate with lemon verbena leaves.