Raspberry Creams
Serves 4
170g raspberries, plus extra for serving
3tbsp caster sugar
1 tbsp of fraise strawberry liqueur
6 egg yolks
300ml double cream
4 tbsp caster sugar
Pre-heat oven to 150C/130C fan/gas 2. Purée raspberries in a food processor, together with the caster sugar, liqueur and egg yolks. Pass mixture through a fine sieve into a jug.
Place cream in a small pan and heat until bubbles just form at sides. Allow to cool a little then stir into raspberry mixture.
Pour into 4 ramekins and place in a deep-sided tray or roasting tin, pouring boiling water into the bottom of the tin until it reaches ¾ way up sides of ramekins. Place in oven and cook for 1 hour.
When cream is just set, remove from oven. Leave to cool, then chill in fridge at least 2 hours.
To serve sprinkle the top of each cream with 1 tsp caster sugar and caramelise using a blowtorch or very hot grill. Serve with a few raspberries to decorate.
