Raspberry Cream Flan
Raspberry Cream Flan
Ingredients
* Indicates ingredients which can be purchased in our Deli.
*225g (8oz) Shortcrust pastry (defrosted if frozen)
*300ml (½ pint) double cream
Grated rind of ½ orange
*2 egg whites
50g (2oz) caster sugar
*350g (12oz) raspberries (fresh or if frozen, defrosted)
Method:
Roll out the pastry and line a 23cm (9”) flan tin with greaseproof paper.
Fill tin with baking beans and ‘bake blind’ in oven at 190ºC, 375ºF, Gas 5 for 15 minutes. Remove paper and beans and return to the oven for a further 15 minutes, until golden. Allow to cool.
Whip the cream until thick. Add grated orange rind. Whisk the egg whites and sugar together until it forms ‘soft peaks’.
Fold into the cream along with half of the raspberries. Spoon into the cool pastry case.
Decorate with the remaining raspberries and chill before serving.
