Instructions: Arrange the raspberries in the bottom of non-stick tartlet moulds.

Clafoutis: Beat the eggs and sugar together. Add the honey and the cream and creme fraiche. Add the vanilla bean. Pour over the prepared moulds.

Almond cream: Work the butter until soft. Add the sugar and mix well.

Add the egg then the almonds. Add to the prepared moulds.

Spiced wine sauce: Reduce the red wine with the spices by three- quarters in volume or until almost syrupy. Add the raspberries and cook for a few minutes. Add the red currant jelly and bring to a boil. Strain through a fine sieve and set aside to cool. Bake the clafoutis at 160C for around 10 minutes.

Presentation: Unmould while still warm. Serve with the cooled sauce around. Decorate with the red currants, raspberries and mint leaves.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.