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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