Almond Raspberry Clafoutis With Vanilla Ice Cream Recipes

RASPBERRY CLAFOUTIS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour and 1/4 cup plus 2 tablespoons sugar together in a bowl. Whisk in eggs and butter. Add 1/4 cup plus 2 tablespoons milk and lemon juice; whisk until batter is very smooth, about 3 minutes.
• Pour batter into a 9-inch oval or round baking dish. Scatter raspberries on top.
• Bake in the preheated oven until puffy and golden, about 30 minutes. Let cool, about 15 minutes. Dust with confectioners' sugar.

RASPBERRY ALMOND COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
• Combine raspberries and brown sugar in a bowl. Set aside.
• In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
• Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
• Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

FRUIT & ALMOND CLAFOUTIS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
• Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.

ALMOND-RASPBERRY CLAFOUTIS WITH VANILLA ICE CREAM

Steps:

• Puree frozen raspberries with their syrup in processor until smooth. (Raspberry sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Finely grind almonds in processor. Transfer almonds to large bowl. Add sugar, egg whites, flour, orange juice and orange peel and whisk to blend well.
• Melt butter in heavy medium saucepan over medium heat; cook until butter browns, stirring frequently, about 4 minutes. Whisk hot browned butter into almond batter until well blended. Divide batter equally among six 1 1/4-cup custard cups (batter will fill cups only halfway). Drop 8 raspberries into batter in each cup. Bake clafoutis until golden brown and set in center, about 40 minutes. Cool 15 minutes. Serve warm with raspberry sauce and vanilla ice cream, if desired. Garnish clafoutis with any remaining fresh raspberries and serve immediately.

RASPBERRY CLAFOUTIS

Steps:

• Preheat the oven to 400 degrees F. Grease a 3-quart Dutch oven with 1 tablespoon butter, then sprinkle with 1 tablespoon sugar. Warm gently over low heat while you make the batter.
• To a blender, add the eggs, milk, 2/3 cup sugar, vanilla, cardamom, cinnamon, salt and flour. Blend on high until a smooth batter forms, about 30 seconds.
• Sprinkle the raspberries over the bottom of the preheated Dutch oven. Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top. Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes. Let cool in the pan for 10 minutes (it will deflate slightly).
• Meanwhile, whisk together the yogurt and agave syrup in a small bowl. Dust the clafoutis with powdered sugar if desired. Serve with yogurt and chopped pistachios on the side.

CHERRY-ALMOND CLAFOUTI

Steps:

• Preheat over to 375°F.
• Butter four 1-cup capacity ramekins, or custard cups.
• In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract.
• Process about 30 seconds,or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally.
• Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown.
• Let cool until warm (they will sink slightly).
• Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired.
• Serve warm.
• NOTE: To make one large dish of clafouti instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes.
• Serve by spooning clafouti into individual dessert dishes.

RASPBERRY-ALMOND CLAFOUTI

Steps:

• Preheat oven to 400°.
• Butter a 9-inch deep-dish glass pie plate.
• Place raspberries in the pie plate, and set aside.
• Combine the creme fraiche, milk, 6 tablespoons of the butter, the eggs, and vanilla in a blender or a food processor and process until smooth.
• Whisk together the flour, 1/3 cup sugar, and the salt in a bowl.
• Whisk in the creme fraiche mixture just until blended.
• Pour the batter over the raspberries.
• Drizzle with the remaining 2 tablespoons butter, and sprinkle with the almonds and the remaining sugar.
• Bake for 40 minutes, or until golden brown.
• Let cool on a wire rack for 10-15 minutes, and serve warm.

NO-CHURN ALMOND AND RASPBERRY SWIRL ICE CREAM

Steps:

• Bring raspberries, sugar, and ¼ tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids; discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10-15 minutes. (You should have about 6 Tbsp.) Transfer back to measuring glass and chill until cold, about 30 minutes.
• Mix condensed milk, almond extract, and remaining ¾ tsp. salt in a medium bowl to combine.
• Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
• Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream; fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.
• Scrape about one third of ice cream base into a loaf pan that's at least 8½x4½". Drizzle over one third of raspberry syrup. Repeat layers 2 more times, ending with raspberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl raspberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
• To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
• Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.

CHERRY AND ALMOND CLAFOUTIS

Steps:

• Preheat oven to 325°F. Generously butter six 1-cup custard cups. Mix cherries, 2 tablespoons sugar, and cornstarch in large bowl. Divide among prepared cups.
• Whisk eggs, vanilla, and remaining 1/2 cup sugar in medium bowl until well blended. Cook butter in heavy small saucepan over medium-low heat until butter begins to brown, about 3 minutes. Add butter to egg mixture and whisk to blend. Whisk in milk. Finely grind almonds, flour, and salt in processor. Stir nut mixture into custard. Pour custard over cherries, dividing equally.
• Bake clafoutis until set in center, about 35 minutes. Run knife around sides of clafoutis to loosen. Slide out onto plates. Serve clafoutis warm or at room temperature with ice cream.