Clafouti is one of the classics of French desserts, once thought of as homely and rustic, the modern version now lends itself to softer, less robust fruits than the original plums and cherries more often used. The softer fruits do sometimes struggle to hold up to the batter but a little trick helps this no end. The trick is as follows:
This raspberry clafouti recipe uses the fabulous addition of fresh, seasonal fruits swirled into the traditional vanilla custard batter. The secret to attaining a concentrated flavor is to roast the berries, evaporating extra moisture and intensifying the flavor, before layering them into the clafoutis.
- 1 tablespoon butter (softened)
- 1 cup whole milk
- 1/4 cup heavy cream
- 2/3 cup all-purpose flour
- 3 large eggs
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 5 cups fresh raspberries
- 1 tablespoon
- confectioners’ sugar
- Garnish: more confectioners’ sugar for dusting
- Preheat an oven to 350 F. Butter a 9x9 inch square baking dish or a 9-inch deep-dish pie round with the softened butter. Set the pan aside
- Spray a rimmed baking sheet with cooking oil and arrange the prepared raspberries in a single layer. Place the berries in the preheated oven and roast them for 15 to 20 minutes, until they are tender and slightly shrunken. Allow them to cool on the tray for 5 minutes.
- In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2 to 4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.
- Transfer the dish to a heatproof surface and arrange the raspberries over the hot batter. Pour the remaining batter over the raspberries and bake for 35 to 40 minutes, until a knife inserted in the center comes out clean.
- Sprinkle the confectioners’ sugar over the finished raspberry clafouti and serve it warm.
Alternatives to the Regular Fruit Clafouti
- Raspberries are just one of the softer fruits to be used in the clafoutis. Strawberries are just as good as the raspberries but you will need to roast them for about 10 minutes longer and proceed with the recipe as above.
- Add a few almonds to the batter as an added texture.
- With all fruits used in a clafoutis, use fresh fruit never canned or frozen, they are too soft and will break up into the batter.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||5 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||7 g|