Raspberry creams recipe

Directions

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.