Raspberry creams recipe

Raspberry creams recipe

A classic Summer treat to tuck into.

Ingredients

  • 170 g Raspberries, plus extra for serving
  • 3 tbsp Caster sugar
  • 1 tbsp Fraises liqueur
  • 6 Egg yolks
  • 300 ml Double cream
  • 4 tbsp Caster sugar
  • 6 oz Raspberries, plus extra for serving
  • 3 tbsp Caster sugar
  • 1 tbsp Fraises liqueur
  • 6 Egg yolks
  • 10.6 fl oz Double cream
  • 4 tbsp Caster sugar
  • 6 oz Raspberries, plus extra for serving
  • 3 tbsp Caster sugar
  • 1 tbsp Fraises liqueur
  • 6 Egg yolks
  • 1.3 cups Double cream
  • 4 tbsp Caster sugar

Details

  • Cuisine: British
  • Recipe Type: Cake
  • Difficulty: Hard
  • Preparation Time: 5 mins
  • Cooking Time: 60 mins
  • Serves: 4

Step-by-step

  1. Pre-heat the oven to 150C/130C fan/gas mark 2.
  2. Puree the raspberries in a food processor, together with the caster sugar, liqueur and egg yolks. Pass this mixture through a fine sieve into a jug.
  3. Place the cream in a small pan and heat until bubbles just form at the sides. Allow to cool a little then stir into the raspberry mixture. Pour mixture into 4 ramekins and place in a deep-sided tray or roasting tin, pouring boiling water from a kettle into the bottom of the tin until it reaches _ up the sides of the ramekins. Place in the oven and cook for 1 hour.
  4. When the cream is just set, remove from the oven. Leave to cool completely, then chill in the fridge for at least 2 hours. For serving sprinkle the top of each cream with 1 tsp caster sugar and caramelise using a blowtorch. Serve with a few raspberries to decorate.

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