RASPBERRY BRULEE

Place the goblet of the blender or a bowl in the freezer

Put the cream, milk and vanilla pod in a saucepan and scald them; put the sugar and egg yolks in a bowl, briefly stir and pour on half the cream mixture; stir, then pour the lot back into the saucepan; cook over a low heat and keep cooking until you have a thick custard full of little lumps

Pour the custard into the cold bowl and blend; this will make it smooth; chill until you prepare the base

Using a ring mould cut out circles from the madeira cake about ½ cm thick; leave in the rings and pour a layer of raspberry coulis and a few raspberries on top

Carefully fill the rings to the top with the custard and chill for about 2 hours until set

Cover the custard with a thick layer of icing sugar, then brulee it using a kitchen blow torch or by putting it under a very hot grill

To serve pick it up with a spatula, move it onto a plate and slice the ring upwards; you might need to heat the ring with a hot cloth

Decorate with raspberries and serve