Serves 6-8

These little light custard pots are really easy to prepare. You can make the raspberry compôte and tarragon cream several hours in advance and keep them chilled, ready to simply assemble and serve.

250g raspberries

50g caster sugar

for the tarragon cream

200ml double cream

200ml whole milk

20g tarragon leaves, roughly chopped

75g caster sugar, plus an extra 1 tbsp

7 large egg yolks

To serve

Cocoa powder, to dust

1 For the compôte, put the raspberries and sugar in a non-stick pan and cook over a high heat for a few minutes, shaking the pan, until the fruit has broken down and the juices are reduced and syrupy. Tip into a bowl and leave to cool completely.

2 Spoon a thin layer of compôte into 6-8 small serving glasses (or individual little pots, as we do in the restaurant), reserving about 2 tbsp for serving. Cover the glasses with clingfilm and chill.

3 For the tarragon cream, heat the cream, milk and chopped tarragon in a saucepan with 1 tbsp caster sugar. As soon as the liquid starts to boil, remove the pan from the heat and set aside to infuse for 15-20 minutes.

4 Beat the egg yolks and sugar together in a large bowl until light and creamy, then pour in the strained cream mixture, stirring until smooth.

5 Pour the creamy mixture into a large, heavy-based saucepan and place over a low heat. Stir continuously with a wooden spoon until the custard is thick enough to lightly coat the back of the spoon. Strain the tarragon cream into a clean bowl and discard the tarragon. Leave to cool, stirring occasionally to prevent a skin forming on the surface. Cover with clingfilm and chill for a few hours or overnight to allow the custard to firm up slightly.

6 To serve, spoon the tarragon cream into the serving glasses to form a thick layer over the raspberry compôte. Dust the surface with cocoa powder, then carefully drop a scant teaspoonful of the reserved raspberry compôte on top and serve immediately.

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