White Wine Flan with Two Fruit Sauces

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Ingredients

	For the flan:
250 ml	white wine
1 tbsp	corn starch
1 tbsp	lemon juice
4 medium	egg yolks
100 g	sugar
4 sheet(s)	gelatin
200 g	whipped cream
	For the sauce:
300 g	raspberries
1 tbsp	white wine
1 tbsp	water
1 tsp	corn starch
600 g	melon
1	lime, juiced
4 tbsp	icing sugar

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 15 min Resting time: ca. 5 hrs 30 min / Grade of difficulty: medium / Calories per portion: n/a

Soak the gelatin in cold water.

Mix 4 tablespoons of white wine with the corn starch until smooth. In a saucepan, bring the remaining wine to a boil. Stir in the corn starch mixture and the lemon juice. Bring to a boil again. Remove from the heat.

Whisk together the egg yolks and the sugar. Stir into the wine mixture. Simmer over low heat until thickened. Take from heat, allow to cool for a minute, then dissolve the squeezed gelatin in the mixture. Allow to cool in the refrigerator for 30 minutes. Fold in the whipped cream and divide the mixture into ramekins. Allow to cool until set.

In a saucepan, combine the white wine and the raspberries. Bring almost to a boil. Remove from the heat and purée. Mix together the water and the corn starch and stir the mixture into the raspberry sauce. Allow to cool. Season to taste with lime juice and icing sugar.

Dice the melon and purée until smooth. Season to taste with lime juice and icing sugar.

Turn out the flans onto dessert plates and garnish with raspberry sauce and melon sauce. Serve immediately.