Arrange the raspberries in the bottom of non-stick tartlet moulds. Clafoutis: Beat the eggs and sugar together. Add the honey and the cream and cream fraiche. Add the vanilla bean. Pour over the prepared moulds. Almond cream: Work the butter until soft. Add the sugar and mix well. Add the egg then the almonds. Add to the prepared moulds. Spiced wine sauce: Reduce the red wine with the spices by three-quarters in volume or until almost syrupy. Add the raspberries and cook for a few minutes. Add the redcurrant jelly and bring to the boil. Strain through a fine sieve and set aside to cool. Bake the clafoutis at 160C for around 10 minutes. Presentation: Unmould while still warm on to the plate. Serve with the cooled sauce around. Decorate with the redcurrants, raspberries and mint leaves. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/