Prepare the pastry cream. Boil the milk with the vanilla pod. Whisk the flour, sugar and the egg yolks in a bowl. Gradually add the boiling milk. Put back onto a low heat, stirring constantly with a wooden spoon, bring to a slow boil, leave for a few seconds then take off the stove. Pour in a large mixing bowl. Prepare 6 individual serving dishes, place a layer of raspberries and sprinkle with raspberry liqueur. Whip the cream into chantilly cream, blend into the warm pastry cream, flavour with the remaining raspberry liqueur. Spread a layer of this mixture in the dishes, cover with more raspberries and coat with the remaining cream. Sprinkle some slivered almonds. Broil under the grill until slightly brown. Serve hot.
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1 lb very ripe raspberries
4 tbsp raspberry liqueur
2 cups milk
3/4 cup caster sugar
4 egg yolks
1/3 cup flour
1 vanilla pod
4 tbsp crÅme fraöche
1 3/4 oz slivered almonds
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10
mn
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15
mn
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Jean-NoÅl Lumineau recommends a white Saumur with this dessert.
