- READY TO BE BAKED
SO TEMPTING!
RASPBERRY CLAFOUTI
Summer is here with all its bounty! This true French recipe will be appreciated by everyone! Simple and easy to make, this clafouti will be your new favorite dessert! Pair with a wonderful Muscat from France. Enjoy!
Preparation: 15 min; Baking time: 45 min.
Serving 4
1 tsp of butter
14 oz. raspberries
7/8 oz. of sugar
For the batter:
2 1/8 oz. of flour, sifted
3 ½ oz. of sugar
1 package of vanilla sugar
1 pinch of salt
2 eggs + 2 egg yolks
1 cup of whole milk
1 cup of sour cream
Confectioners’ sugar, for dusting
Preheat the oven to 350 F.
Butter a 10-inch round gratin dish.
Wash, drain and pat dry the raspberries with paper towel. Place them in the gratin dish and coat them with 7/8 oz. of sugar.
In a large bowl, whisk the sifted flour with the sugar, vanilla sugar and pinch of salt.
In a small bowl, beat the eggs and add them to the preparation. Combine. Add the milk and cream and whisk until smooth.
Pour the preparation over the raspberries.
Bake 45 minutes or until the clafouti is set.
Let cool. Dust with Confectioners’ sugar.
Bon Appétit!