Ingredients :
= 570 mldouble cream
= 1 vanilla pod, split lengthways
= 4 large egg yolks
= 2 sligthly rounded tablespoon custer sugar
= 450 gr raspberries
= 1 level dessertspoon icing sugar
You also need a serving dish approximately 22.5cm in diameter and 5 cm deep
Way to make:
1. Heat the cream with the vanilla pod in a heavy-based saucepan, until hot bt not boiling. Remove from the heat and whisk thoroughly for a few seconds to disperse the seeds from the vanilla pod, cover and leave to infuse for 30 minutes.
2. Meanwhile, gently whisk the eggs yolks and sugar together in a heatproof bowl.
3. Remove the vanilla pod from the cream and shake well. If you want to reuse the vanilla pod, you can lightly rinse it, dry it thoroughly and then store it in a jar of sugar.
4. Pour the cream over the egg yolks and sugar and whisk together. Return to the pan and cook very gently over a low heat, stirring with a wooden spoon. Allow just the occasional simmering to form on the surface, followed by vigorous whisking off the heat to disperse them back into the cooler parts of the custard.
5. When the custard is ready (it will be noticeably thicker), pour it into the dish-the mixture should fill only two thirds of it, allowing room for the raspberries. Cool, then chill for at least 4 hours. Pile the raspberries on top and dust generously with the icing sugar.
= 570 mldouble cream
= 1 vanilla pod, split lengthways
= 4 large egg yolks
= 2 sligthly rounded tablespoon custer sugar
= 450 gr raspberries
= 1 level dessertspoon icing sugar
You also need a serving dish approximately 22.5cm in diameter and 5 cm deep
Way to make:
1. Heat the cream with the vanilla pod in a heavy-based saucepan, until hot bt not boiling. Remove from the heat and whisk thoroughly for a few seconds to disperse the seeds from the vanilla pod, cover and leave to infuse for 30 minutes.
2. Meanwhile, gently whisk the eggs yolks and sugar together in a heatproof bowl.
3. Remove the vanilla pod from the cream and shake well. If you want to reuse the vanilla pod, you can lightly rinse it, dry it thoroughly and then store it in a jar of sugar.
4. Pour the cream over the egg yolks and sugar and whisk together. Return to the pan and cook very gently over a low heat, stirring with a wooden spoon. Allow just the occasional simmering to form on the surface, followed by vigorous whisking off the heat to disperse them back into the cooler parts of the custard.
5. When the custard is ready (it will be noticeably thicker), pour it into the dish-the mixture should fill only two thirds of it, allowing room for the raspberries. Cool, then chill for at least 4 hours. Pile the raspberries on top and dust generously with the icing sugar.
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