Strawberry Clafoutis with pistachio or almonds - a delicious gluten free twist to the classic cherry baked custard French recipe. Serve slightly warm or chilled for breakfast, dessert or teatime.
275g (10 oz)fresh strawberrieswashed, hulled & cut in 2 if big (about 1½ cups)
4mediumorganic eggs(or 3 large eggs)
1organic egg yolk
70g (2.5oz/ 1/3 cup)sugar+ 1 tbsp for the dish
170g (6oz /1/3 cup)single or pouring cream(I use half fat cream 12%)
50g (1.75oz)ground pistachios(or ground almonds)
1/2tbspAmaretto or Kirsch liqueur (or other liqueur, depending on fruit chosen)(optional)
few dropsalmond extract(or vanilla powder/extract)
15g (1 tbsp)butterfor the dish
1tbspalmond slivers (optional, for topping)
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 pistachios (or almonds) and extract, if using.
Pour this egg mixture over the strawberries and if using, sprinkle over some slivered almonds.Bake in the oven for 30 minutes or until golden brown and cooked in the middle (it shouldn't sink in the middle). I'd suggest placing the dish on a baking tray to catch any sticky juices that could run out, if too full.
Set aside to cool and either serve at room temperature or chill in the fridge until ready to serve.
This recipe is just as good using ground almonds (almond flour) instead of pistachios. Serve warm or chilled for breakfast, teatime or for dessert.Dessert matching wines with strawberries: this is great with a light fruity red such as a Pinot Noir (from Alsace or a Burgundy), or a gamay Beaujolais Cru as it brings out the fruitiness yet light enough not to overpower the dessert. Otherwise a chilled rosé Champagne or New World fizz.Variations using the same recipe batter (gluten free) with ground almonds: