Red fruit clafoutis
Serves: 6
A classic French dessert that is easy to make.
Red fruit clafoutis
For the clafoutis butter
- 50 g ground almonds
- 15 g plain flour
- Pinch of sea salt
- 100 g caster sugar
- 2 large eggs
- 3 yolks
- 250 g single cream
For the filling
- Butter for greasing
- Icing sugar for dusting
- 750 g mixed red fruits: strawberries, cherries, (stoned), blueberries, raspberries, redcurrants
For the crème anglaise
- 6 yolks
- 125 g sugar
- 1/2 litre milk
- 100 g cream
Lightly butter a round 24 cm shallow dish.
Whisk the ingredients for the clafoutis and leave the batter to chill for a few hours or overnight in the fridge.
Mix the fruit and pack into the dish in one layer. You need more fruit than batter for an extra specially delicious clafoutis.
Cook for about 40 minutes until golden and the batter is set.
Serve with crème anglaise or a fruit coulis.
For the crème anglaise
Mix the yolks with the sugar, then pour on the heated milk and cream and mix well.
Return to the pan and heat gently, stirring all the time until the mixture coats the back of a wooden spoon.
Strain immediately.
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