Roxburghe Hotel's signature dish: creme brulee with summer fruits and biscuit Split the vanilla pod and put in a pan with the cream, heat gently to a light simmer. Bloom gelatine in cold water. Cream the egg yolks and castor sugar together with a whisk. Pour the cream and vanilla mixture over the egg and sugar mixture and whisk until combined. Add the gelatine and put back on a low heat. Continuously stirring gently, bring the custard mixture up to 82°C. Pass through a fine sieve. Line eight 5cm-diameter rings lined with acetate, with cling film stretched across the bottom, place on a flat tray. Divide the custard mixture into the lined rings and chill for three hours. For the garibaldi biscuit 50g currants 2 tbsp milk 25g butter 100g self raising flour A pinch of salt 25g sugar Dice the butter and place in a kitchen aid with the flour, salt and sugar, mix with a paddle until breadcrumb consistency. Add the milk and mix until a smooth pastry consistency is achieved. Roll out the pastry into a rectangle around 0.5cm thick. Cover half of the rectangle with currants, fold over the other half so that the currants are sandwiched between two layers of pastry. Lightly roll so that it is around 0.75cm thick. Cut into 7cm x 7cm squares and place on a lined baking tray. Brush with milk and caster sugar and bake in a preheated oven at 165°C for 10 to 12 minutes or until golden brown. For the caramel 500g sugar Make a direct caramel until golden. Take off the heat and pour onto a Silpat mat. Once cool, blitz the caramel into a powder. Using a 10cm-diameter round stencil, pass the caramel powder through a fine sieve on to the stencil, onto a Silpat mat. Repeat this eight times. Put into a preheated oven at 180°c for two minutes. Keep the disks in a sealed container with silica gel if not using straight away. For the raspberry coulis 200g strawberries, hulled and cut in half 200g raspberries 25g icing sugar Heat the strawberries and raspberries in a large pan for four to five minutes or until they start to break down. Add the icing (or caster) sugar and continue to cook the fruit for a further two to three minutes, or until the sugar has dissolved. Transfer the coulis mixture to a food processor and blend until smooth, adding a splash of water to the mixture if it proves necessary to loosen pieces. Strain the coulis through a sieve and set aside to cool. Chill in the fridge until needed. Plating up Take the cling film off the custard and push out of the ring onto the centre of a plate. Peel off the acetate. Place a caramel disk on top of the custard mix and gently heat with a blow torch until it melts around the custard mix. Place strawberry halves and raspberries around the base of the brûlée and coat these in strawberry coulis. Cut the garibaldi biscuits into 1cm fingers and place two on each plate. Finish the garnish with lemon balm leaves and viola flowers.