How to make
Beat the yolks with the sugar until whitened. Beat the flour with a little milk and add it to the egg yolks. Put the milk to boil and add the grated chocolate to it, then in a thin trickle – the beaten yolks.
Simmer the mixture while constantly stirring it to prevent burning, then flavor it with the vanilla and raspberry essence. Distribute into cups and let it cool.
Serve the cream upside down in a plate garnished with fresh raspberries and a sprig of mint.
