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
- Pre-heat the oven to 150C/130C fan/gas mark 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.
- 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.
- 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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