200 g fresh raspberries
250 ml double cream
3 tbsp. caster sugar
2 tbsp. lemon juice
300 g raspberries
sunflower oil
2 tsp. vanilla extract
80 g butter, melted and cooled
500 ml full-fat milk
4 eggs, beaten
3 tbsp. caster sugar
300 g plain flour
25 g butter
6 tbsp. cornflour
6 egg yolks
80 g sugar
1 vanilla pod, seeds scraped out
300 ml milk
300 ml double cream