Monday, 11 September 2017

Blueberry & Raspberry Clafoutis

Blueberries and raspberries are unquestionably my favourite berries. In mid-May, I was craving a berry dessert, something fast and simple to make and yet delicious. By opening my recipe book “The Classics of French Cuisine”, the choice was made on its own. I adapted the recipe by adding more fruit. We loved this dessert enormously, whether served warm or cold.

Ingredients (serves 8 people):
250g fresh blueberries
250g fresh raspberries
4 eggs, beaten
100g plain flour
125g caster sugar
1 small sachet of vanilla sugar
200ml whole milk
200ml liquid cream
20g butter, to grease

Preheat the oven to 180°C.

Grease a porcelain baking dish. (I used a dish that was 26 cm long, 19 cm wide and 5 cm deep).

Sift the flour into a large mixing bowl. Add the already whisked eggs and then add 120g of the caster sugar. Gradually pour in the milk and the cream. Mix with a whisk, until you have a smooth and thick batter.

Pour 1cm of the mixture into the prepared porcelain baking dish. Bake for about 5 minutes, for the batter to set slightly (very wobbly).

Then tip the berries into the prepared porcelain baking dish, distributing them evenly. Pour in the remaining batter. Bake for about 30 minutes, until the clafoutis become swollen and golden and a bit wobbly.

Mix the vanilla sugar and the remaining 5g caster sugar. Sprinkle the surface of the clafoutis straight out of the oven.

Serve the clafoutis, warm or cold rather than hot. Put a bowl of fresh whipped cream on the side.

Note: You can replace berries with sliced ​​apples or pears, apricot halves or cherries.