Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 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
Direcciones
- 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.
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% |
