Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 600 gm Fresh raspberries
- 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 raspberries
- 100 gm Redcurrant jelly
- Â Â Fresh mint leaves
- Â Â Fresh redcurrants 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 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 raspberries 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, raspberries and mint leaves.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 4 servings | |
| Calories 750 | |
| Calories from Fat 390 | 52% |
| Total Fat 44.52g | 56% |
| Saturated Fat 23.88g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 321mg | 107% |
| Sodium 193mg | 8% |
| Potassium 612mg | 17% |
| Total Carbs 82.67g | 22% |
| Dietary Fiber 14.9g | 50% |
| Sugars 49.41g | 33% |
| Protein 13.29g | 21% |
