Milhassou Béarnais 

The Raspberry Milhassou is an adaptation of a Béarnaise recipe.

Raspberries bring lightness and a fruity note.

INGREDIENTS Serves 4

50cl of milk,
125g of corn flour
125g of butter,
125g of sugar
4 eggs
2 tablespoons of orange blossom water
24 fresh raspberries
A pinch of salt.

METHOD

Bring the milk to the boil, add the cornflour keep stirring. Add the softened butter, then the sugar. Beat vigorously.

Add the eggs, salt, orange blossom.

Butter the cake molds 17cm in diameter and 2 to 3 cm high.

Pour the mixture into the molds,  then the raspberries and bake for 45 minutes in the oven at 180°.

Serve cold.

Original Recipe Yves Camdeborde