Raspberry "Biscotli"

Ingredients

Serves 4

Custard:
2 dl skimmed milk
1 egg yolk
1 tsp Maizena (cornflour)
½ vanilla pod, split, with scraped seeds
5 tbsp Granulated Hermesetas

8 very thin round slices of white bread, e.g. toast bread, bread roll, baguette
15 g butter
200 g raspberries
1 tbsp Granulated Hermesetas

Preparation

Combine all ingredients for the custard in a saucepan. Stir continuously over a low heat, until the mixture just comes to a boil.

Remove pan from heat, and continue to stir for a while. Leave to cool.

Spread the slices of bread very thinly on both sides with the butter. Fry the slices gently on both sides in a medium-hot frying pan, until golden brown.

Dredge the berries with the Hermesetas, and mix.

To serve: Spoon custard onto dessert plates. Place one "Biscotli" on each plate. Top with a thick layer of raspberies. Cover with a second "Biscotli", and pour the remaining custard over the desserts. Serve immediately.

	kJ	kcal	Carbohydrates	Fat
Recipe	2'905	694	94.0 g	25.0 g
Portion	726	173	23.0 g	6.0 g