Haco Raspberry Creme Brulee

by Chef Klaus Mueller


Bring Heavy Cream to a boil and add Haco Creme Brulee Mix

Simmer for three minutes

Add Ponthier Raspberry Puree, blend well

Pour into desired dish

Garnish with La Rose Noire Raspberry Macaron 

and Felchlin Chocolate garnish 


3 oz. Haco Creme Brulee Mix

3 cups Heavy Cream

1 cup Ponthier Raspberry Puree 

La Rose Noire Raspberry Macaron (optional)

Felchlin Chocolate Garnish (optional)