Crème brûlée with raspberry vodka sorbet

1. In a pan, melt the sugar and glucose in 20 cl water. Bring to a boil until it forms a syrup. Leave to cool. Pour in the cranberry juice and the vodka. Place in a sorbet maker. Leave to churn for 2 hours and then place the sorbet in a tub. Put the tub in the fridge.

2. Blend the pistachios to obtain a fairly compact texture. Mix in the chantilly cream, milk and sugar, yolks and the pisatchios. Leave to rest for 30 minutes. Preheat the oven at  150°C. (th.5). Pour in the mixture in 4 ramekins. Make sure the ramekins are not too deep.

3. Place all ramekins on a baking sheet with a little water. Bake for 30 minutes. Leave to cool. Sprinkle the cane sugar on the cream and torch the surface with a to caramelise. Serve the crème brûlée with the sorbet.

Photo credit : Sucré Salé