Instructions: Arrange the strawberries, peach and grapes in the base of a souffle dish or 4 individual ramekin dishes.

Place the ratafia biscuits on top.

Spoon over the creme fraiche to completely cover the fruit and chill for at least 1 hour.

Sprinkle over the sugar and smooth the top, place under a preheated high grill for 1-2 minutes until the sugar has caramelised.

Serve decorated with sprigs of fresh mint.

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