Creme Brulee Glace au Fruits Recipe

2 bananas
10 ml/2 tsp lemon juice
2 oranges
300 ml double (heavy) cream
150 ml single (light) cream

15 ml/1 tbsp caster (superfine) sugar

100 g/4 oz seedless black grapes, halved

1 kiwi fruit, halved and sliced
100 g/4 oz light brown sugar

Method:

Slice the bananas and toss in the lemon juice. Cut off and discard all the rind and pith from the oranges and separate into segments. Halve the segments. Whip together the creams and caster sugar. Put the bananas in a large shallow flameproof and freezer-proof dish. Top with a quarter of the cream. Cover with the orange pieces and top with more cream. Cover with the grapes and kiwi fruit, then all the remaining cream. Cover the cream completely with the brown sugar and freeze until firm. When ready to serve, place under a preheated grill (broiler) until the sugar caramelizes, then serve immediately.