CUSTARD WITH RASPBERRY COULIS

-6 eggs (4 whole + 2 yolks)

-500 ml milk

-125gr sugar + 3 tablespoons

-1 vanilla pod

-1 lemon zest

-2 drops lemon juice

-1 box of raspberries

-a few mint leaves to decorate

- First place the raspberries in a bowl with 3 tablespoons of sugar and 2 drops of lemon juice and squash with a fork to obtain a cream.

- Now boil the milk with the vanilla pod (after opening it with a knife and extracting the seeds), add the lemon zest and let it brew until it has cooled down.

- Take a large container, pour the sugar into it, crack the eggs and beat them with the sugar to obtain a smooth mixture. Add the lukewarm milk, stir well. It must be nice and runny. .

- Now comes the pressure cooker! Pour 3 ecodoses of water into it (750mL), heat a little then turn off the heat. Put the mould in the cooker with one spoonful of raspberry coulis at the bottom. Pour the custard into the mould through a sieve. Leave two centimetres from the edge and cover the mould well with tinfoil: this is to prevent the steam from reaching the custard.

- Now close the pressure cooker and turn on the heat (low), continue cooking after the hiss for about 14 minutes. Turn off the heat and let the steam vent completely. Let it cool, open the cooker and extract the mould, being careful not to burn your hands. Remove the tinfoil and cover the mould with film. Put it in the fridge and let it cool for at least 4 hours. Turn the custard over onto a dish and serve it with the raspberry coulis.

Recipe of Simone Rugiati