Craquelin with Raspberries and Clairette de Die Jelly

Serves 6

Ingredients :

For the craquelins :
100g caster sugar
50g ground almonds
50g softened butter
30g flour
50g orange juice

For the cream filling :
100g milk
1 egg yolk
20g sugar
10g flour
1 vanilla pod
150g whipped cream

For the Clairette de Die jelly :
½ l Clairette de Die
125g sugar
250 ml water

400g raspberries
50g red fruit coulis

Method :

For the craquelins :
Combine the sugar, ground almonds and flour.
Mix in the softened butter and orange juice
Chill in the refrigerator for 1 hour
Roll out thinly into circles around 6cm in diameter. Place on a lightly greased baking tray and bake in the oven at 170°C for 5 mins.

For the cream filling :
Add the vanilla pod to the milk and bring to the boil; leave to infuse
Combine the egg yolk, sugar and flour
Add the yolk, sugar and flour mixture to the hot milk. Bring back to the boil and boil for 1 min.
Chill in the refrigerator. When the milk mixture is completely cold, fold in the whipped cream

Clairette de Die jelly :
Combine the Clairette, water and sugar.
Soak the gelatine in cold water. When it has softened, whisk it into the mixture and leave to chill.
Break the jelly up with a fork.

To serve :
Place a craquelin at the centre of a plate. Arrange raspberries around the edge and add a dollop of cream in the middle.
Top with another craquelin and repeat.
Top with a third craquelin and dust with icing sugar
Decorate with red fruit coulis.

Serve with Clairette de Die Tradition Bio
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