How to make the most versatile French Clafoutis with strawberry & almonds – and with other fresh summer fruits (gluten free recipe). A delicious twist to the classic Cherry Clafoutis (cherry baked custard) for dessert, teatime or breakfast.
PRINTABLE RECIPE:
Video edited by Jill’s daughter
Music: Sicilienne by Gabriel Fauré
Harp Accompaniment: Karaoclassik (
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RECIPE:
Ingredients:
275 g (10 oz) fresh strawberries washed, hulled & cut in 2 if big
4 medium organic eggs (or 3 large eggs)
1 organic egg yolk
70 g (2.5oz) sugar + 1 tbsp for the dish
170 g (6oz) single or pouring cream (I use half fat cream 12%)
50 g (1.75oz) ground almonds
1/2 tbsp Amaretto or Kirsch liqueur (or other liqueur, depending on fruit chosen) OPTIONAL
few drops vanilla powder/extract
15 g (0.5oz) butter for the dish
1 tbsp flaked almonds (optional, for topping)
Instructions:
– Preheat the oven to 180°C fan/ 200°C / 400°F (gas 6).
– Butter a gratin or pie dish and top with about a tablespoon of sugar, shaking the dish to spread it evenly. Lay the strawberries over the surface in one layer.
– In a bowl, whisk together the eggs, yolk, sugar, cream, ground almonds and extract.
– Pour this egg batter over the strawberries and if using, sprinkle over the flaked almonds.
– Bake in the oven for 30-40 minutes depending on your oven or until golden brown and cooked in the middle.
Set aside to cool. Either serve at room temperature or chill in the fridge until ready to serve and dust with icing sugar.
MORE CLAFOUTIS VARIATIONS: (Any more ideas? Share them in the comments below!)
– Raspberry & Lemon Verbena
– Blueberry & Lemon zest
– Apricot & Lavender
– Mirabelle Plum & Almond
– Don’t forget the French classic Cherry Clafoutis!
MORE OF JILL’S RECIPES:
© Jill Colonna 2020