Это предварительный просмотр рецепта "Clafoutis De Framboise, Sauce Au Vin Rouge Epice "Framboi".

• Click here to print
• или вернитесь к рецепту Clafoutis De Framboise, Sauce Au Vin Rouge Epice "Framboi.

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

by Global Cookbook

Ингредиенты

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

Инструкции

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.

© 2025 CookEatShare