Raspberry Clafoutis with Lemon Verbena

Raspberry clafoutis, an easy French recipe with a touch of lemon verbena - a perfect light dessert or healthy fruity breakfast that happens to be gluten free.

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

Jill Colonna

A French Clafoutis with raspberries and lemon verbena - a twist to the French classic with cherries and ideal for dessert or even breakfast

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine French

Servings 6 people

Calories 283 kcal

Equipment

• 20cm pie dish (4-5cm deep)

Ingredients

  

For the dish

• 10 g (knob) butter
• 1 tablespoon sugar

Clafoutis Batter

• 250 g (9oz) fresh raspberries (or a punnet)
• 4 organic eggs (medium)
• 1 egg yolk
• 70 g (2.5oz) sugar
• 170 ml (6fl oz) single cream (or 12% fat cream)
• 2 tablespoon ground almonds (almond flour)
• 1 tablespoon Chambord raspberry liqueur

Instructions

 

• Preheat the oven to 180°C fan/ 200°C / 400°F (gas 6).
• Butter a gratin or pie dish. Top with the 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.

Notes

This clafoutis batter is also good with other fresh seasonal fruits: e.g. grapes, strawberries, mirabelle plums, and apricots - all delicious with lemon verbena.
Delicious served with vanilla, raspberry or rose macarons. 

Keyword lemon verbena recipes, raspberry clafoutis, raspberry desserts