Raspberry Clafoutis Recipe
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Raspberry Clafoutis Recipe
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Raspberry clafoutis, an easy recipe made with ground almonds and lemon verbena - a light French raspberry dessert and also delicious served for breakfast.
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Ingredients
For the dish
- 10 g (1 tbsp) butter
- 1 tablespoon sugar
Clafoutis Batter
- 250 g (9oz/ 2 cups) fresh raspberries
- 4 eggs organic
- 1 egg yolk
- 60 g (2.5oz/ ¼ cup) sugar
- 170 ml (6fl oz/ ¾ cup) half fat cream (10-12% fat cream, half and half)
- 30 g (2 tbsp) ground almonds (almond flour)
- 5 fresh or dried verbena leaves or zest of half a lemon
- 1 tablespoon Chambord raspberry liqueur optional
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Instructions
- Preheat the oven to 200°C/180°C fan/400°F (gas 6).
- Butter a gratin or pie dish. Top with the tablespoon of sugar and shake the dish to evenly spread it over the butter. Lay the raspberries over the surface.
- In a bowl, whisk together the eggs, yolk, sugar, cream, ground almonds and liqueur, if using. Add the verbena leaves or lemon zest.
- Pour over this egg mixture over the raspberries and bake in the oven for about 30-35 minutes.
- Set aside to cool then chill in the fridge until needed.
Notes
- Best served at room temperature.
- As you can see in the video above, this clafoutis batter is also good with other fresh seasonal fruits, showing it made with strawberries. Watch until the end to see the principle with raspberries. It's also good with grapes, mirabelle plums, blueberries and apricots.
- Also delicious served as a dessert with vanilla, raspberry or rose macarons (recipes in my first book, 'Mad About Macarons'.)
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