Raspberry Roasted Cream Recipe

Name: Raspberry Roasted Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 30 g sliced almonds; 1 cup milk; 75 g caster sugar; 3 egg yolks; 25 g flour; 250 ml cream; 2 tablespoons plum brandy (slivovitch); 500 g raspberries; 3 tablespoons caster sugar; 1 tablespoon butter

Servings: persons

1
Toast the almond flakes until golden brown.
2
Heat milk slowly with 2/3 of the sugar.
3
Whisk yolks with the remainder of the sugar until pale and thick in a saucepan.
4
Add flour.
5
Gradually whisk in boiling milk/sugar mixture.
6
Keep on whisking vigorously on low heat until mixture thickens.
7
Simmer on lowest heat for about two minutes while stirring.
8
Remove from heat.
9
Allow to cool to room temperature.
10
Whip pastry cream made in step 3 with slivovitch to soft peaks.
11
Whisk cream through the mixture.
12
Melt butter and grease a shallow oven dish (1 l).
13
Spoon in half of the cream.
14
Cover with raspberries and almond flakes.
15
Cover with remainder of cream.
16
(Up to this point, the recipe can be made in advance.
17
In that case, cover and refrigerate.
18
).
19
Cover top of gratin with sugar.
20
Blowtorch until the top starts to caramelise -- the fruit should not be boiling!
21
(Alternatively, do this in a very hot oven or under and overhead grill.)
22
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 30 g sliced almonds, 1 cup milk, 75 g caster sugar, 3 egg yolks, and more.

Yes, Raspberry Roasted Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Raspberry Roasted Cream

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