Raspberry Flan with Spiced Red Wine And Raspberry Sauce

Ready in 1 hour

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Ingredients

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SPICED WINE SAUCE
8 Coriander seeds; crushed
100 g Redcurrant jelly
2 Pods cardamom
1 80 grams thi creme fraiche
4 Peppercorns
30 g Sugar
600 g Fresh raspberries
DECORATION
60 g Ground almonds
3 Eggs
50 cl Red wine
1 Vanilla bean
60 g Sugar
1 Cinnamon
250 g Fresh or frozen raspberries
ALMOND CREAM
60 g Butter
1 Star anise
1 Egg
Fresh redcurrants or
CLAFOUTIS BATTER
Fresh mint leaves
250 g Heavy cream
20 g Honey
1 Vanilla bean

Original recipe makes 4 servings

Servings  

Preparation

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/

Calories Per Serving: 1026 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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