MENU
 
 
 
 

  • Clafoutis De Framboise, Sauce Au Vin Rouge Epice "Framboi

    0 votes
    Clafoutis De Framboise, Sauce Au Vin Rouge Epice "Framboi
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    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

    1. Arrange the raspberries in the bottom of non-stick tartlet moulds.
    2. 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.
    3. Almond cream: Work the butter till soft. Add in the sugar and mix well.
    4. Add in the egg then the almonds. Add in to the prepared moulds.
    5. 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.
    6. Presentation: Unmould while still hot. Serve with the cooled sauce around. Decorate with the red currants, raspberries and mint leaves.

    Leave a review or comment