Serves: 6
A classic French dessert that is easy to make.
Red fruit clafoutis
Ingredients
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
Instructions
- 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.