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Raspberry Flan with Spiced Red Wine And Raspberry Sauce

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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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