Blueberry clafoutis
Gordon Ramsay’s dessert is bursting with berry and almond flavours, and can be prepared well in advance - in fact, it's best to make the batter 24 hours ahead
Difficulty and servings
Serves 8
Preparation and cooking times
Takes 30-40 minutes
- Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you're making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
- When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.
- Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.
In two large dishes
If you prefer, you can make the clafoutis in two 20cm gratin dishes (or shallow flan dishes). Bake them at 190C/gas 5/fan 170C, for about 25-30 minutes.
448 kcalories, protein 8.0g, carbohydrate 27.0g, fat 35.0 g, saturated fat 16.0g, fibre 2.0g, sugar 20.0g, salt 0.28 g
Recipe from Good Food magazine, January 2003.
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http://www.bbcgoodfood.com/recipes/1395/
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Ingredients
- 85g flaked almonds , lightly toasted
- 25g plain flour
- good pinch sea salt
- 140g golden caster sugar
- 3 large free range eggs
- 4 large free range egg yolks
- 375ml double cream
- 375g blueberries (3 punnets)
- a little softened butter , for buttering dishes
- sifted icing sugar , to dust
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Difficulty and servings
Serves 8
Preparation and cooking times
Takes 30-40 minutes
Ingredients
- 85g flaked almonds , lightly toasted
- 25g plain flour
- good pinch sea salt
- 140g golden caster sugar
- 3 large free range eggs
- 4 large free range egg yolks
- 375ml double cream
- 375g blueberries (3 punnets)
- a little softened butter , for buttering dishes
- sifted icing sugar , to dust
448 kcalories, protein 8.0g, carbohydrate 27.0g, fat 35.0 g, saturated fat 16.0g, fibre 2.0g, sugar 20.0g, salt 0.28 g
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