Blackcurrant and bay clafoutis

Blackcurrant and bay clafoutis

This light and fluffy clafoutis has a creamy custardy texture that’s perfect against the juicy, tart fruit. We’ve used blackcurrants instead of the classic cherries and infused the custard with bay for a herbal savoury note, but you can use any berries you like.

Blackcurrant and bay clafoutis

 

  • Serves icon Serves 4-6
  • Time icon Hands-on time 25 min, plus macerating. Oven time 22 min

This light and fluffy clafoutis has a creamy custardy texture that’s perfect against the juicy, tart fruit. We’ve used blackcurrants instead of the classic cherries and infused the custard with bay for a herbal savoury note, but you can use any berries you like.

 

Nutrition: per serving

Calories
309kcals
Fat
17g (8.7g saturated)
Protein
5.7g
Carbohydrates
30g (22g sugars)
Fibre
4.5g
Salt
0.2g

Ingredients

  • 300g blackcurrants
  • 2 tbsp amaretto liqueur
  • 100g golden caster sugar
  • 150ml double cream, plus extra to serve (optional)
  • 2 bay leaves
  • Unsalted butter to grease
  • 3 medium free-range eggs, separated
  • 40g plain flour
  • 15g ground almonds
  • Icing sugar to dust

Specialist kit

  • 20-23cm round shallow baking dish or cast-iron pan
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Method

  1. Put the blackcurrants in a bowl with the amaretto and half the sugar and set aside to macerate for 1 hour, stirring once or twice. Meanwhile, put the cream and bay leaves in a pan and heat for a few minutes until steaming. Cover with a lid, remove from the heat and set aside to infuse and cool while the fruit macerates.
  2. Heat the oven to 170°C fan/gas 5. Butter the baking dish or cast-iron pan. In a large bowl, use an electric whisk to beat the egg yolks and remaining sugar for a few minutes until pale and very thick. Stir in the infused cream (discarding the bay leaves), then gently fold through the flour and almonds. In another bowl, use a hand-held mixer to whisk the egg whites to soft peaks, then gently fold these into the batter using a large metal spoon in a gentle figure of eight motion.
  3. Spoon the macerated blackcurrants into the baking dish, leaving behind (but reserving) the juices. Pour the batter on top, then bake for 20-22 minutes until puffed up, golden and set – a skewer pushed into the centre should come out clean.
  4. While the clafoutis bakes, pour the blackcurrant juices into a small saucepan and simmer briefly over a medium-high heat until reduced and syrupy. Tip into a serving jug. Serve the clafoutis warm, dusted with icing sugar with the blackcurrant syrup on the side. Serve with extra cream, if you like.

Nutrition

Calories
309kcals
Fat
17g (8.7g saturated)
Protein
5.7g
Carbohydrates
30g (22g sugars)
Fibre
4.5g
Salt
0.2g

delicious. tips

  1. What is a clafoutis? A clafoutis is a cross between a custard and a cake – the custard mixture is thickened with a little flour and ground almonds and lightened with whipped egg whites.

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Recipe By

Emily Gussin

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