Clafoutis is a French dish of fruit, traditionally of unpitted black cherries, arranged in a buttered dish, covered with a thick but pourable batter, then baked to create a crustless tart. The clafoutis is traditionally dusted with powdered sugar and served lukewarm, sometimes with cream, as a dessert. It can also be served as a breakfast or brunch main or side dish. It originates in the Limousin region.
Why not join us on our wonderful wine-soaked cruise in Bordeaux. Beautiful scenery and great vineyards presenting the best of French kosher wines.
Onboard, one of the highlights will be cookery demonstrations, with wine pairing, presented by the Aussie Gourmet, Naomi Nachman.
This will be one of the dishes she will be presenting to you.
CLAFOUTIS
Ingredients:
- A little oil or butter for greasing
- 18 oz mixed blackberries, blueberries and raspberries
- For the batter
- 3 oz Ground Almonds
- 2 Tbsp Plain Flour
- 5 oz Caster Sugar
- 2 large eggs
- 2 Egg yolks from large eggs
- 9 Fluid ounces Double cream
Instructions:
- Heat the oven to 375 if a fan oven. Grease a 10 inch flan dish with the oil or the butter. Distribute the berries over the base.
- Whisk all the ingredients for the batter until smooth. Pour over the fruit and bake for 20- 25 minutes, until the batter rises and is golden brown.
- Yummy!
