22 May 2013

Raspberry Clafoutis

While I'm waiting for the cherry season to make a nice clafoutis I decided to try it with other fruit and I choose fresh raspberries, the result was absolutly delicious. Traditionally clafoutis is made with black cherries, and the cherries should not be pitted to obtain the wonderful flavour it gives to the tart. I love this french dessert, its perfect texture is diferent  to any other cake. Every time I do it I'm thinking about a clafoutis without any fruit, well maybe then would be not called clafoutis, but I just love this dough and mixed with any fruit is amazing. 

INGREDIENTS makes a tin of 20 cm
80 g white sugar
80 g plain flour
40 g almond flour
40 ml whole milk
160 ml whipped cream
3 large eggs
a pinch of salt
40 g butter at room temperature
1/4 teaspoon vanilla extract
250 g fresh raspberries

Preheat the oven to 180ยบ and grase the mold with butter.
Using a electric hand whisk mix together the butter and the sugar, add the eggs one by one, continue to mixing until fluffy. Add the milk and the heavy cream beat and finally add the flour, the salt and the almond flour. Beat until mixtue smooth and all ingredients are well combined. Dough at that moment is very liquid.

Place raspberries in the bottom of the tin, add the mixture and top with some more raspberries. You can cover until the top of the tin, even in the oven it grows a lot, after it turns to the same level.

Bake for 20 minutes or until it gets light golden brown and a skewer inserted in the middle comes out clean. Do not open the oven until the end of baking time or it may collapse. If after 20 minutes your clafoutis is still not done cover with alluminium and continue baking.

Can be serve immediately with dusted with powder sugar, but I rather once it's warm or even the day after, texutre is delicious.  

See you next week here with a new recipe.

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