| 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.
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