Nutrition Facts
6 servings
6
Recipe for Individual Raspberry Clafoutis
Today I suggest individual raspberry clafoutis. A quintessential summer dessert, fruity and light. Perfect to finish a meal or for a sweet snack.
Batter
3 Egg
1 vanilla extract
100 sugar
¼ salt
70 Flour
145 liquid cream with 30% fat content
145 Milk
In addition
25 soft butter for the molds
300 raspberries, preferably fresh
1 powdered sugar for dusting
Directions
1
Preheat the oven to 180°C, static heat.
2
Generously butter 6 ceramic ramekins with a diameter of 10 cm (or a round mold of 26 cm). Place on a tray for convenience (if using individual ramekins). Distribute the raspberries at the bottom of each ramekin.
3
Prepare the mixture. In a bowl, whisk the eggs, sugar, vanilla, and salt.
4
Add the sifted flour and whisk until you obtain a smooth mixture.
5
Incorporate the liquid cream, then the milk, gradually (in several additions). The batter is liquid, like a pancake batter, this is normal.
6
Cover the raspberries with the mixture using a ladle.
7
Bake and cook for about 50 minutes or until the edges are golden and the center is cooked. The dish will rise significantly during cooking and will fall when taken out of the oven, which is normal.
8
Finally, sprinkle with powdered sugar before serving, warm or cold, as is or with a scoop of ice cream.
Ingredients
Batter
3 Egg
1 vanilla extract
100 sugar
¼ salt
70 Flour
145 liquid cream with 30% fat content
145 Milk
In addition
25 soft butter for the molds
300 raspberries, preferably fresh
1 powdered sugar for dusting
Directions
Directions
1
Preheat the oven to 180°C, static heat.
2
Generously butter 6 ceramic ramekins with a diameter of 10 cm (or a round mold of 26 cm). Place on a tray for convenience (if using individual ramekins). Distribute the raspberries at the bottom of each ramekin.
3
Prepare the mixture. In a bowl, whisk the eggs, sugar, vanilla, and salt.
4
Add the sifted flour and whisk until you obtain a smooth mixture.
5
Incorporate the liquid cream, then the milk, gradually (in several additions). The batter is liquid, like a pancake batter, this is normal.
6
Cover the raspberries with the mixture using a ladle.
7
Bake and cook for about 50 minutes or until the edges are golden and the center is cooked. The dish will rise significantly during cooking and will fall when taken out of the oven, which is normal.
8
Finally, sprinkle with powdered sugar before serving, warm or cold, as is or with a scoop of ice cream.
Notes
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