Raspberry flan with spiced red wine and raspberry sauce

4 servings

Ingredients

Quantity Ingredient
600 grams Fresh raspberries
30 grams Sugar
250 grams Heavy cream
3 Eggs
1 80 grams thi creme fraiche
20 grams Honey
1 Vanilla bean
60 grams Butter
60 grams Sugar
60 grams Ground almonds
1 Egg
50 cloves Red wine
8 Coriander seeds; crushed
4 Peppercorns
1 Cinnamon stick
1 Star anise
2 Pods cardamom
1 Vanilla bean
250 grams Fresh or frozen raspberries
100 grams Redcurrant jelly
Fresh mint leaves
Fresh redcurrants or raspberries

Directions

CLAFOUTIS BATTER

ALMOND CREAM

SPICED WINE SAUCE

DECORATION

Arrange the raspberries in the bottom of non-stick tartlet moulds.

Clafoutis: Beat the eggs and sugar together. Add the honey and the cream and cream fraiche. Add the vanilla bean. Pour over the prepared moulds.

Almond cream: Work the butter until soft. Add the sugar and mix well. Add the egg then the almonds. Add to the prepared moulds.

Spiced wine sauce: Reduce the red wine with the spices by three-quarters in volume or until almost syrupy. Add the raspberries and cook for a few minutes. Add the redcurrant jelly and bring to the boil. Strain through a fine sieve and set aside to cool.

Bake the clafoutis at 160C for around 10 minutes.

Presentation: Unmould while still warm on to the plate. Serve with the cooled sauce around. Decorate with the redcurrants, raspberries and mint leaves.

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Carlton Food Network

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