Vanilla Custard with Raspberry Sauce

• 1 tablespoon + 1 tablespoon caster sugar
• 2 egg yolks
• 150 ml skimmed milk
• ½ teaspoon vanilla essence
• 150 ml whipping cream
• 140 g raspberries (fresh or frozen and thawed)
• 3 fresh mint leaves, chopped

Beat one tablespoon of sugar with the egg yolks until pale. Add the milk, vanilla essence and cream. Stain through a fine sieve. Divide up among cups and cover with the lids. Place in basket no. 3.

Steam for 15 minutes with the starter and the main course. During this time, blend the raspberries in a food processor with 1 tablespoon of sugar. Strain through a fine sieve and add the mint.

Remove the covers just before serving. Pour the raspberry sauce over the custards.

Blend the fish in a food processer until smooth. Using a spoon, fold in the egg, then add the cream little by little, mixing well between each addition. Season with salt and pepper, the chilli powder and saffron.