Gino D’Acampo makes vanilla crème brulee with summer berries and shortbread biscuits on Let’s Do Lunch with Melanie Sykes.
The ingredients are: 100g caster sugar, 6 egg yolks, 1 tbsp vanilla extract, 300g raspberries, cherries, redcurrants, or a mix, 500ml double cream and 3 tbsp demerara sugar for the topping.
For the shortbread: 125g salted butter, 180g plain flour, 55g caster sugar + 1 tbsp for the top and 2 tsp ground ginger.
Related Posts
Gino’s homemade pasta with vegetables and chilli recipe on This Morning
Helen’s Malaysian Coconut pandan custard with blue-pea-flower rice cakes recipe on Nigel Slater: Eating Together
Gino D’Acampo mango tart recipe on Let’s Do Lunch
Gino D’acampo hazelnut Meringue with summer fruits recipe on Let’s Do Lunch 
Gino Cherry tiramisu with creamy vanilla mascarpone and cherry liqueur recipe on Gino’s Italian Escape
Baked Lemon and Raspberry Cheesecake recipe on Let’s Do Lunch with Gino and Mel
Gino raspberry and prosecco jelly and homemade vanilla ice cream recipe on Let’s Do Lunch
Cherry and pistachio meringue recipe on Let’s Do Lunch with Gino and Mel
Gino black forest gateau with cherries recipe from the eighties on Let’s Do Lunch
Gino Dacampo chocolate, hazelnuts and chilli Lady Kisses Baci di Dama biscuits recipe on This Morning