Inspect the punnets carefully and reject any that are leaking. Smell the punnet if you are able to. The merest whiff of mould is easily detectable and one mouldy raspberry will taint a whole punnet.
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- 1 quantity pastry cream*
- 250ml cream (1 cup)
- 2 tbsp brandy or, best of all, raspberry eau de vie
- 500g fresh raspberries
- 30g flaked almonds, toasted
- 3-4 tbsp castor sugar
- 1 tbsp melted butter
- * see Stephanie Alexander's recipe on cuisine.com.au
Press the cool pastry cream through a coarse sieve into a large bowl. Whip cream with the brandy to soft peaks. Whisk cream with pastry cream.
Grease a shallow gratin dish (1 litre capacity) with the melted butter. Spoon in half of the pastry cream. Cover with the raspberries. Scatter over the almonds. Cover with the remainder of the cream. Smooth the top and, if not serving at once, refrigerate.
When ready to serve, heat oven to very hot or preheat an overhead grill. Scatter the top of the gratin with a layer of castor sugar. Place gratin in the oven and bake for about 5 minutes until the top is bubbling and has started to caramelise. (This can be assisted with a blowtorch if necessary.) The cream and fruit should be warm, not boiling.
Serve at once.