Raspberry clafoutis, an easy recipe made with ground almonds and lemon verbena - a light French raspberry dessert and also delicious served for breakfast.
5fresh or dried verbena leavesor zest of half a lemon
1tablespoonChambord raspberry liqueuroptional
Instructions
Preheat the oven to 200°C/180°C fan/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, yolk, sugar, cream, ground almonds and liqueur, if using. Add the verbena leaves or lemon zest.
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.
Video
Notes
Best served at room temperature. As you can see in the video above, this clafoutis batter is also good with other fresh seasonal fruits, showing it made with strawberries. Watch until the end to see the principle with raspberries. It's also good with grapes, mirabelle plums, blueberries and apricots.Also delicious served as a dessert with vanilla, raspberry or rose macarons (recipes in my first book, 'Mad About Macarons'.)
Keyword French raspberry dessert, raspberry clafoutis, raspberry clafoutis recipe, raspberry clafoutis with ground almonds