Raspberry creams recipe

1. 1

   Pre-heat the oven to 150C/130C fan/gas mark 2.

2. 2

   Puree the raspberries in a food processor, together with the caster sugar, liqueur and egg yolks.

3. 3

   Pass this mixture through a fine sieve into a jug.

4. 4

   Place the cream in a small pan and heat until bubbles just form at the sides.

5. 5

   Allow to cool a little then stir into the raspberry mixture.

6. 6

   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.

7. 7

   Place in the oven and cook for 1 hour.

8. 8

   When the cream is just set, remove from the oven.

9. 9

   Leave to cool completely, then chill in the fridge for at least 2 hours.

10. 10

    For serving sprinkle the top of each cream with 1 tsp caster sugar and caramelise using a blowtorch.

11. 11

    Serve with a few raspberries to decorate.

* Per serving · 4 servings · Values may vary.

No additional tips available.