Raspberry creams recipe

Instructions

1. Pre-heat the oven to 150C/130C fan/gas mark 2.
2. Puree the raspberries in a food processor, together with the caster sugar, liqueur and egg yolks.
3. Pass this mixture through a fine sieve into a jug.
4. Place the cream in a small pan and heat until bubbles just form at the sides.
5. Allow to cool a little then stir into the raspberry mixture.
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. Place in the oven and cook for 1 hour.
8. When the cream is just set, remove from the oven.
9. Leave to cool completely, then chill in the fridge for at least 2 hours.
10. For serving sprinkle the top of each cream with 1 tsp caster sugar and caramelise using a blowtorch.
11. Serve with a few raspberries to decorate.