Raspberry flan with spiced red wine and raspberry sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 600 | grams | Fresh raspberries |
| 30 | grams | Sugar |
| 250 | grams | Heavy cream |
| 3 | Eggs | |
| 1 | 80 grams thi creme fraiche | |
| 20 | grams | Honey |
| 1 | Vanilla bean | |
| 60 | grams | Butter |
| 60 | grams | Sugar |
| 60 | grams | Ground almonds |
| 1 | Egg | |
| 50 | cloves | Red wine |
| 8 | Coriander seeds; crushed | |
| 4 | Peppercorns | |
| 1 | Cinnamon stick | |
| 1 | Star anise | |
| 2 | Pods cardamom | |
| 1 | Vanilla bean | |
| 250 | grams | Fresh or frozen raspberries |
| 100 | grams | Redcurrant jelly |
| Fresh mint leaves | ||
| Fresh redcurrants or raspberries | ||
Directions
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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Carlton Food Network
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