Summer Berry Brulee - cooking recipe

Ingredients

7 cups individually frozen mixed berries, such as raspberries, blueberries blackberries, small strawberries
1/3 cup granulated sugar (diabetic recipes use Equal, or similar)
1 tablespoon balsamic vinegar
1 medium orange, rind of grated
1 cup 35% cream
1 cup sour cream
Brule Topping
1/2 cup granulated sugar (or Equal)
1/4 cup water

Preparation

Toss to combine Berries with sugar (sweetener), vinegar and orange peel.
Transfer to a 4-cup (2L) casserole or heat-proof bowl.
Reserve in the referigertor for up to 6 hours.
When ready to prepare dessert, transfer fruit to 8 (glass) dessert dishes.
Whip cream until very thick.
Fold in sour cream.
Spread evenly over the fruit.
Brulee Topping: Stir 1/2c Sugar (sweetener) with 1/4c water in a saucepan.
Bring to a boil and cook, WITHOUT STIRRING, for 8 to 10 minutes or until amber in colour.
Remove from heat and drizzle over cream layer while still hot; serve immediately.