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Boysenberry Flan With Spiced Red Wine And Boysenberry Sauce Recipe

by Global Cookbook

Ingredients

600 gm Fresh Boysenberries 30 gm Sugar 250 gm Heavy cream 3 x Large eggs 1 x 80 grams thi creme fraiche 20 gm Honey 1 x Vanilla bean 60 gm Butter 60 gm Sugar 60 gm Grnd almonds

1 x Egg 50 cl Red wine 8 x Coriander seeds, crushed 4 x Peppercorns 1 x Cinnamon stick 1 x Star anise 2 x Pods cardamom 1 x Vanilla bean 250 gm Fresh or possibly frzn Boysenberries 100 gm Redcurrant jelly Fresh mint leaves Fresh redcurrants or possibly Boysenberries

Directions

1. Arrange the Boysenberries in the bottom of non-stick tartlet moulds.
2. Clafoutis: Beat the Large eggs and sugar together. Add in the honey and the cream and cream fraiche. Add in the vanilla bean. Pour over the prepared moulds.
3. Almond cream: Work the butter till soft. Add in the sugar and mix well. Add in the egg then the almonds. Add in to the prepared moulds.
4. Spiced wine sauce: Reduce the red wine with the spices by three-quarters in volume or possibly till almost syrupy. Add in the Boysenberries and cook for a few min. Add in the redcurrant jelly and bring to the boil. Strain through a fine sieve and set aside to cold.
5. Bake the clafoutis at 160C for around 10 min.
6. Presentation: Unmould while still hot on to the plate. Serve with the cooled sauce around. Decorate with the redcurrants, Boysenberries and mint leaves.

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