Blackcurrant and bay clafoutis
- Easy
- September 2023
- Serves 4-6
- 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.
- 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
Method
- 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.
- 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.
- 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.
- 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.
delicious. tips
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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