Name: Raspberry Flan with Spiced Red Wine And Raspberry Sauce
Ingredients: 600 g Fresh raspberries; 30 g Sugar; 250 g Heavy cream; 3 Eggs; 1 80 grams thi creme fraiche; 20 g Honey; 1 Vanilla bean; 60 g Butter; 60 g Sugar; 60 g Ground almonds; 1 Egg; 50 cl 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 Redcurrant jelly; Fresh mint leaves; Fresh redcurrants or raspberries

It is a most lamentable thing to see how most people spend their time and their energy for trifles, while God is cast aside. He who is all seems to them as nothing, and that which is nothing seems to them as good as all. It is lamentable indeed, knowing that God has set mankind in such a race where heaven or hell is their certain end, that they should sit down and loiter, or run after the childish toys of the world, forgetting the prize they should run for. Were it but possible for one of us to see this business as the all-seeing God does, and see what most men and women in the world are interested in and what they are doing every day, it would be the saddest sight imaginable. Oh, how we should marvel at their madness and lament their self-delusion! If God had never told them what they were sent into the world to do, or what was before them in another world, then there would have been some excuse. But it is His sealed word, and they profess to believe it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Ideal, Home, Cooks	4	servings

INGREDIENTS

600	g	Fresh raspberries
30	g	Sugar
250	g	Heavy cream
3		Eggs
1		80 grams thi creme fraiche
20	g	Honey
1		Vanilla bean
60	g	Butter
60	g	Sugar
60	g	Ground almonds
1		Egg
50	cl	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	Redcurrant jelly
		Fresh mint leaves
		Fresh redcurrants or raspberries

INSTRUCTIONS

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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