INGREDIENTS

INSTRUCTIONS

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/ 1/4 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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Nutrition (calculated from recipe ingredients)
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Calories: 389
Calories From Fat: 318
Total Fat: 36g
Cholesterol: 345.4mg
Sodium: 370.5mg
Potassium: 456.5mg
Carbohydrates: 11.2g
Fiber: 4.5g
Sugar: 4.3g
Protein: 9g