Raspberry Roasted Cream Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the zest and juice of the oranges and lemon in a large (11-inch) ovenproof pot or Dutch oven, such as Le Creuset. Peel, quarter, and core the apples and add them to the pot, tossing them with the juices as you go.
• Add the brown sugar, butter, cinnamon, and raspberries, cover, and bake for 1 to 1 1/4 hours, until the apples are very soft. Stir vigorously with a wire whisk. The applesauce will be smooth but still have a lot of texture. Serve warm with a scoop of ice cream and a dusting of orange zest.

Steps:

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