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Ingredientes
- 600 gm Fresh Mulberries
- 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 Mulberries
- 100 gm Redcurrant jelly
- Â Â Fresh mint leaves
- Â Â Fresh redcurrants or possibly Mulberries
Direcciones
- Arrange the Mulberries in the bottom of non-stick tartlet moulds.
- 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.
- 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 Mulberries 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.
- Bake the clafoutis at 160C for around 10 min.
- Presentation: Unmould while still hot on to the plate. Serve with the cooled sauce around. Decorate with the redcurrants, Mulberries and mint leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 429g | |
| Recipe makes 4 servings | |
| Calories 735 | |
| Calories from Fat 386 | 53% |
| Total Fat 44.02g | 55% |
| Saturated Fat 23.91g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 321mg | 107% |
| Sodium 212mg | 9% |
| Potassium 717mg | 20% |
| Total Carbs 79.14g | 21% |
| Dietary Fiber 5.3g | 18% |
| Sugars 57.61g | 38% |
| Protein 13.9g | 22% |
