FRUIT & ALMOND CLAFOUTIS
This gorgeous French pudding is full of melt-in-the-mouth goodness
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 393 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.55 milligram of sodium
BERRY CLAFOUTIS
Clafoutis, as you may must know by now, are among my favorite vehicles for seasonal fruit. I love the way blueberries and blackberries bleed into the batter as this bakes. Let it cool for about a half- hour, or completely, before you serve it, and be careful when you cut into it, as the berries can splatter when they're warm. My clafoutis are not very sweet, and I enjoy them for breakfast as well as for dessert. If you're making this for a dinner, you can make it several hours ahead. The leftovers will keep for about 3 days in the refrigerator.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toss berries in a medium bowl with the kirsch, eau de vie or crème de cassis and 2 tablespoons of the sugar, and let sit for 30 minutes. Meanwhile, sift together all-purpose flour and almond flour.
- Heat oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.
- In a medium bowl, beat eggs with remaining sugar, seeds from the vanilla bean or vanilla, and salt. Place a strainer over the bowl and drain berries, allowing all of the liquid from the berries to run into the egg and sugar mixture. Whisk to combine. Arrange drained berries in the buttered baking dish.
- Beat the sifted flours into the egg mixture and whisk until smooth. Add yogurt or kefir and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.
- Bake for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 78 milligrams, Sugar 23 grams, TransFat 0 grams
SWEET CHERRY AND ALMOND CLAFOUTI
Adapted from a recipe at Tasting Table's February menu. You can substitute berries (strawberries, raspberries, blueberries, or a mixture) or pears for the cherries.
Provided by DrGaellon
Categories Dessert
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400º. In a baking dish, arrange the almonds in an even layer. Bake until they are golden brown, about 7 minutes, and set aside.
- Coat an 8-inch porcelain baking dish or pie plate with the 1 1/2 tablespoons of softened butter.
- In a mixing bowl, combine the melted butter, egg, vanilla extract and 3 tablespoons of the sugar and whisk until blended. Add the flour and whisk again until just combined.
- Scatter the cherries evenly over the bottom of the buttered baking dish and top with half of the toasted almonds. Pour the batter over the cherries and almonds and top with the remaining almonds. Bake until the clafouti is browned, puffed and just pulling away from the sides of the pan, about 25 minutes. Sprinkle with the remaining tablespoon of sugar and cook until the top is caramelized, about 10 more minutes. Cool in the baking dish for 10 minutes. Serve warm from the dish with whipped cream or vanilla ice cream, if desired.
Nutrition Facts : Calories 567.9, Fat 36.2, SaturatedFat 17.8, Cholesterol 161.7, Sodium 40, Carbohydrate 53.9, Fiber 3.6, Sugar 33.4, Protein 9.4
BERRY CLAFOUTIS WITH GROUND ALMONDS -- CARRIE SHERIDAN
Make and share this Berry Clafoutis With Ground Almonds -- Carrie Sheridan recipe from Food.com.
Provided by carrie sheridan
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- butter 4 shallow 1-cup ovenproof dishes or 1 9-inch dish.
- Divide the blueberries and raspberries between the dishes.
- In a bowl, whisk the eggs to blend well and add milk until well-combined. Then whisk in the ground almonds, flour and 1/3 cup of the sugar.
- Pour this batter over the berries and then dot with the butter, sprinking with the remaining sugar.
- Place in the oven and bake for 30-35 minutes , until puffed and golden but still a little creamy --
- this is best served as just warm -- or refrigerated and reheated the next day -- .
Nutrition Facts : Calories 355.7, Fat 13.6, SaturatedFat 6.1, Cholesterol 116.8, Sodium 117.5, Carbohydrate 53.9, Fiber 4.5, Sugar 42.6, Protein 7.6
CLAFOUTIS WITH KIRSCH -- CARRIE SHERIDAN
the cherry liqueur adds a very french, elegant accent to this great breakfast or dessert dish...couldnT be easier or quicker...a great Christmas morning feast? from Saveur...
Provided by carrie sheridan
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees.
- Butter a 9-inch cast iron pan or a ceramic pan or cake pan.
- Beat the eggs until completely blended.
- Combine the milk, kirsch, vanilla and add to the well-beaten eggs.
- Combine the flour, sugar and salt well.
- Add the flour mixture to the egg-milk mixture and blend well, but not very long.
- All of this can be done in steps in a blender.
- Pour the batter into the buttered skillet or dish, distribute the cherries or fruit evenly over the top.
- Bake until a skewer comes out clean and a golden crust has formed on the top and bottom of the clafoutis, about 30 minutes. A thermometer inserted in the middle should register 160 degrees.
- Dust with powdered sugar just before serving -- Best served just warm.
- Can be refrigerated and served cold OR re-warmed -- even a day later.
Nutrition Facts : Calories 460.2, Fat 13.4, SaturatedFat 6, Cholesterol 295.8, Sodium 220, Carbohydrate 68.6, Fiber 3.1, Sugar 46.9, Protein 16
BLUEBERRY CLAFOUTIS
Gordon Ramsay's dessert is bursting with berry and almond flavours, and can be prepared well in advance - in fact, it's best to make the batter 24 hours ahead
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you're making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
- When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.
- Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.
Nutrition Facts : Calories 448 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
THE BBC'S BERRIES AND ALMOND CLAFOUTIS -- CARRIE SHERIDAN
Make and share this The BBC's Berries and Almond Clafoutis -- Carrie Sheridan recipe from Food.com.
Provided by carrie sheridan
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees.
- Butter a 9-inch ovenproof dish and scatter the berries over the dish.
- Blend all the ingredients in a blender (or whisk them well) until smooth and pout the batter over the berries.
- Bake for 20-25 minutes until the pudding-custard has risen and turned a light golden brown.
- Best served just warm -- or refrigerated and then reheated the next day.
- Serves 4-6 -- .
Nutrition Facts : Calories 355.6, Fat 10.5, SaturatedFat 3.6, Cholesterol 183.6, Sodium 68.7, Carbohydrate 60.6, Fiber 3.2, Sugar 26, Protein 7.8
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