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Boysenberry Flan With Spiced Red Wine And Boysenberry Sauce
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
- Arrange the Boysenberries 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 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.
- 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, Boysenberries and mint leaves.
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