An easy-to-make and very light fruit dessert: Raspberry Clafoutis! We love its melting texture and its seasonal fruits...
Recipe type: Dessert, Snack
Kitchen room: French
1csnatural vanilla extract
1pinch of salt
145gwhole liquid cream 30% mg
Sucre glace for the decor
Preheat the oven to 190° traditional heat. Generously butter a 26cm diameter ceramic mold or glass mold (avoid metal).
In a container, place the raspberries and add 1 tbsp of powdered sugar. Leave to rest while you do the rest.
In a large bowl, whisk the eggs, vanilla, powdered sugar and salt. Add sifted flour on top and whisk until smooth.
Then add the liquid cream and then the milk little by little. The batter is very runny, like pancake batter, that's normal.
Spread the raspberries in the bottom of the pan. Pour the clafoutis batter. Bake for about 50 minutes (this varies depending on the oven): the edges should be golden, the center should be cooked (it bounces a little when touched).
Let cool on wire rack for at least 20 minutes. This clafoutis can be eaten warm: it is very tender. Or cooled: it has a firmer texture, easy to cut. Optional: add a veil of icing sugar before serving.
This clafoutis is best eaten on D-Day.It keeps for 2 days at room temperature. It can also be stored in the fridge in an airtight container for about 4 days. It will then be better slightly reheated for a few seconds in the microwave.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)