Servings: 4
Ingredients
- 600 gm Fresh raspberries
- 30 gm Sugar
- 3 x Large eggs
- 250 gm Heavy cream
- 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
- 5 dl 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 raspberries
- 100 gm Red currant jelly Fresh mint leaves Fresh red currants or possibly raspberries
Directions
- Arrange the raspberries in the bottom of non-stick tartlet moulds.
- Clafoutis: Beat the Large eggs and sugar together. Add in the honey and the cream and creme fraiche. Add in the vanilla bean. Pour over the prepared moulds.
- 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.
- Spiced wine sauce: Reduce the red wine with the spices by three- quarters in volume or possibly till almost syrupy. Add in the raspberries and cook for a few min. Add in the red currant jelly and bring to a boil. Strain through a fine sieve and set aside to cold. Bake the clafoutis at 160C for around 10 min.
- Presentation: Unmould while still hot. Serve with the cooled sauce around. Decorate with the red currants, raspberries and mint leaves.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 387g | |
Recipe makes 4 servings | |
Calories 701 | |
Calories from Fat 389 | 55% |
Total Fat 44.35g | 55% |
Saturated Fat 23.85g | 95% |
Trans Fat 0.0g | |
Cholesterol 321mg | 107% |
Sodium 187mg | 8% |
Potassium 482mg | 14% |
Total Carbs 71.88g | 19% |
Dietary Fiber 14.3g | 48% |
Sugars 49.09g | 33% |
Protein 11.22g | 18% |
Advertisement
Advertisement