Clafoutis

Clafoutis is so beloved by my guests that it frequently features on my private chef service menus. Depending on the season I'm using fresh raspberries in the summer, fig and dark cherry in the winter.

A clafoutis is a baked dessert featuring a thick batter over fruit. Traditionally, the fruit should be black cherries, but other stone fruits, such as peaches, plums, apricots or figs, work well too. My twist is with Evesham rasbperry, chocolate and almond. 

Ingredients:

500ml double cream 

100g ground almonds 

30g plain flour 

180g caster sugar

4 eggs 

6 yolks

Pinch of salt

1 tsp vanilla paste

For Garinsh

Milk or dark chocolate 

10g fresh raspberries 

Set the oven for 180c. 

Place all the ingredients in the measuring jug, blend using hand blender untill smooth and no lumps. Leave the mixture to relax for 10mi.

Lightly butter the baking dishes, baking dishes should be flatish not to deep. That's will help Clafoutis to cook all the way through the middle. 

Im using above dishes shown on the picture.  Pour Clafoutis mix into the baking dishes filling them half way through. Evenly,  over the butter spread the raspberries and crushed chocolate pieces. 

Put in the oven and baked for 12-18min untill golden brown and rises from the sides and the middle. Clafoutis should look light and sponge, but after couple of seconds Clafoutis will become dense but still delicious.

While Clafoutis is still baking in the oven,  5min before ending time, I'm sprinkle with more chocolate and almonds for texture. Just quickly open the oven, sprinkle your ingredients and gently close the oven. Keep cooking until ending time.

Take out of the oven using kitchen towel. Drizzle with strawberry sauce and chocolate.  Served with mascarpone or favorite ice cream.