A RECIPE TO ACCOMPANY A SAINT EMILION WINE, PROPOSED BY JEAN-MARIE AMAT OF THE "CHÂTEAU DU PRINCE NOIR" RESTAURANT IN LORMONT (33).
2 ½ punnets of raspberries
1 whole egg
2 egg yolks
A little powdered vanilla
2 tablespoons raspberry liqueur
- Line a pie dish (22 cm) with pastry
- Cook to about 3/4 done at 200°c
- Add the raspberries
- Pour in the mixture, return to the oven and bake at 180 degrees for a further 30 minutes.
- The pie is ready when the mixture is no longer liquid.