Raspberry Clafoutis with Lemon Verbena

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Description

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

Ingredients

• 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)

Instructions

• 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.

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.