Raspberry clafoutis, an easy gluten free French recipe with a touch of lemon verbena – a perfect light dessert or healthy fruity breakfast.
A Raspberry Twist to the French Classic Clafoutis
As a French classic dessert, we’re no strangers to the popular Clafoutis. Normally made with cherries (see my Cherry Clafoutis Recipe) it is, however, delicious to experiment with other seasonal summer fruits. As we can more or less find raspberries at any time of year these days, this is a handy recipe to have up your sleeve.
The classic clafoutis also has the addition of flour, or cornflour, to the recipe. This time I experimented making it without flour, adding almond flour instead – so the recipe is entirely gluten free if you’re following a gluten-free diet, or not. My favourite part is the texture: it’s soft, eggy and incredibly light.
Moreover, it’s quick and easy to make. I was inspired by chef Raymond Blanc’s addition of lemon zest to his classic cherry clafoutis recipe. Instead, fresh lemon verbena leaves makes a refreshing yet subtle compliment to the raspberries. And the liqueur is up to you: I say Chambord, as it’s best with raspberries.
Best served at room temperature for dessert with a macaron or two (delicious with rose, raspberry or vanilla in particular – recipes in my first book, Mad About Macarons). It’s also perfect for breakfast. Serve chilled – I’ll leave you to try it!
Now on Video! See How Versatile this Clafoutis is. In the video I make it with strawberries but it’s great with mirabelle plums, grapes, apricots – and of course, raspberries!
Raspberry Clafoutis with Lemon Verbena
- 250 g (9oz) Fresh raspberries (or a punnet)
- 4 Organic eggs (medium)
- 1 Egg yolk
- 70 g (2.5oz) Sugar (use 1 tbsp of this for the dish)
- 170 ml (6fl oz) Single cream (I also use 12% fat cream)
- 2 tbsp ground almonds (almond flour)
- 1 tbsp Chambord raspberry liqueur (optional)
- Preheat the oven to 180°C fan/ 200°C / 400°F (gas 6).
- Generously butter a gratin or pie dish. Top with a tablespoon of sugar and shake the dish to evenly spread it over the butter. Lay the raspberries over the surface.
- In a bowl, whisk together the eggs, sugar, the yolk, cream, almonds and liqueur, if using.
- Pour over this egg mixture over the raspberries and bake in the oven for about 30-35 minutes.
- Set aside to cool then chill in the fridge until needed. Best served at room temperature.
Delicious served with vanilla, raspberry or rose macarons. Jill Colonna MadAboutMacarons.com