Friday, 29 March 2013

The Tart is in the Pie ". Mixed Berry, Cherry & Almond Clafoutis "

CLAFOUTIS is a Classic French batter pudding from the Limoges region of France . A crisp and light batter, studded with Colourful & refreshing fruits . It is best served warm to bring out the flavours of the fruits fully. Cherries are traditional but most fruits can be used , such as Apples , Apricots , Pears, Prunes, Plums, Rhubarb or Mixed Berries.
Here, I am adding ground Almonds to the batter which gives this dessert a wonderfully, nutty flavour & makes an attractive dinner party dessert . As featured in Easy Food Magazine... June 2013

500 grms of Mixed Berries
  • 4 tbsp of flour
  • 50 grms of ground almonds
  • 100 grms of caster sugar
  • 2 large eggs & 2 extra yolks
  • 250 ml of double cream
  • grated zest on 1 orange
  • 1vanilla pod
  • Icing sugar for dusting
Preheat oven to 190 c. Grease a shallow ovenproof flan dish ,scatter the cherries and mixed berries evenly over the base . Using an electric Mixer. whisk the egg , yolks and sugar until pale. Pour in the cream, ground almonds, flour, orange zest . Whisk until smooth . Slice the vanilla pod lengthwise and scrape the seeds. Add to the batter and mix well. Pour the batter over the fruits and bake in the oven for 25-30 mins, until it has risen and golden brown. Dredge the top with the icing sugar . Allow to cool slightly before serving it warm .

Creamy custard, tangy fruit coulis are good complements to the Clafoutis . Ice cream provides a superb hot - cold contrast .

Tagged : sweet indulgences-dessert-tart-berries-clafoutis-easy food magazine 

©2012-2013;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved.

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