| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Ideal, Home, Cooks | 4 | servings | |
INGREDIENTS
| 600 | g | Fresh raspberries |
| 30 | g | Sugar |
| 3 | Eggs | |
| 250 | g | Heavy cream |
| 1 | 80 grams thi creme fraiche | |
| 20 | g | Honey |
| 1 | Vanilla bean | |
| 60 | g | Butter |
| 60 | g | Sugar |
| 60 | g | Ground almonds |
| 1 | Egg | |
| 5 | dl | Red wine |
| 8 | Coriander seeds; crushed | |
| 4 | Peppercorns | |
| 1 | Cinnamon stick | |
| 1 | Star anise | |
| 2 | Pods cardamom | |
| 1 | Vanilla bean | |
| 250 | g | Fresh or frozen raspberries |
| 100 | g | Red currant jelly |
| Fresh mint leaves | ||
| Fresh red currants or raspberries |
INSTRUCTIONS
CLAFOUTIS BATTER ALMOND CREAM SPICED WINE SAUT 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 creme 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 red currant jelly and bring to a 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. Serve with the cooled sauce around. Decorate with the red currants, raspberries and mint leaves. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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