The chef that dessert-ed me

2 servings

Ingredients

Quantity Ingredient
1 300 gram can raspberries
1 270 gram can raisin pastries
70 grams Butter
25 grams Demerara sugar
10 Apricots; halved and stoned
100 grams Flaked almonds
Icing sugar; to dust
1 large Pinch each ground ginger and cinnamon
'Boost' chocolate bar; chopped
1 Orange
150 millilitres Milk
350 millilitres Double cream
3 Egg yolks
4 tablespoons Caster sugar
1 drop Vanilla essence
1 113 gram tub clotted cream

Directions

Preheat oven to 220c/425f/Gas 7.

1 Drain the raspberries, reserving the juice. Roll each pastry out thinly on a floured surface.

2 For the tatin: Heat 55g/2oz butter in a small ovenproof frying pan with the demerara sugar until the sugar has dissolved. Arrange two-thirds of the apricots in the pan and lay enough of the pastries on top to cover.

3 Put the pan in the oven and continue cooking for 10-12 minutes, or until the pastries are cooked and golden.

4 Place half the flaked almonds in a mini food processor and blitz until ground. Place the remaining almonds on a baking sheet and toast in the oven for a few minutes. Remove from the oven and dust with icing sugar.

5 Chop the remaining apricots and mix with the ground ginger and cinnamon, chocolate bar and ground almonds. Melt 15g/ 1/2oz butter in a pan.

6 Sprinkle the melted butter over the remaining pastries, spoon some of the apricot mixture onto each pastry and roll up to enclose.

7 Place the pastries on a greased baking sheet and bake in the oven for 10-12 minutes, or until golden brown.

8 Thinly cut the peel off the orange, place the peel in a pan with the milk and 150ml/ ¼ pint double cream and heat. Lightly whisk the yolks in a bowl and pour on the milk and cream mixture.

9 Return the mixture to the pan and heat gently, stirring, until thickened.

Pour half the raspberry syrup into a pan, add 2 tbsp caster sugar and simmer rapidly to reduce by about half.

10 Whisk together 200ml/7fl oz double cream, 2 tbsp caster sugar and a drop of vanilla essence until stiff. Chop the peeled orange and add to the whipped cream with the raspberries.

11 Place a cooking ring on a plate and fill with the cream mixture. Remove the ring, scatter the toasted almonds over the top and drizzle over some of the raspberry sauce.

12 Carefully turn the tatin out onto a plate, drizzle some of the custard around the edge of the plate and sit spoonfuls of the clotted cream on top.

Arrange the rolled pastries on a plate and pour the remaining custard around the edge.

Converted by MC_Buster.

NOTES : Chef - Brian Turner

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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