Raspberry lemon pudding

1. Blend the raspberries with the mint and 17 cl double cream and honey. Pass through a sieve, and refrigerate.

2. Preheat the oven to th. 6-180°C. Grate the lemon zest and squeeze the juice. Pour sugar in a bowl with the lemon juice, zest, vanilla beans and eggs, then add the flour, stirring constantly.

3. Add the remaining cream. Divide into 6 individual molds, previously greased with butter. Bake for 18 minutes. Unmold the puddings in 6 shallow dishes. Coat with raspberry cream and decorate with fruits. 

Photo credit: Sucré Salé