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Basic Recipes: Clafoutis
Clafoutis is used for making desserts and falls somewhere between a confectioner's custard and sweet batter. It was originally used for making a dessert with cherries and is still confined largely to preparing desserts with fruit. But that is its great strength. Because it is very quick and easy to make, it's ideal for that last minute addition to a meal that might be occasioned by unexpected guests, or the dog grabbing the gateaux. Once you have learned this mix, you have as many desserts at your fingertips as there are fruits to put in it. And yes, canned fruit can be used although fresh is recommended. Assemble: 2 eggs
60g (2oz) castor (superfine) sugar
90g (3oz) plain (all-purpose) flour, sifted
pinch baking powder
250mls (half pint) milk
1 tbs melted butter
1 tsp almond essence
1 tsp alcohol*
pinch salt
250g (8oz) fruit * The alcohol you add should depend on the fruit you are using. It could be rum, calvados, cognac, cherry brandy or any other you wish. Or you can leave it out entirely. Method Preheat the oven to 180°C/350°F Using a whisk, beat together the sugar and eggs until the sugar is thoroughly blended. The mixture will froth up and double in volume but it takes a while so an electric whisk is recommended. You could also use a food mixer. Blend in the flour and baking powder and mix thoroughly, then whisk in the milk, melted butter, almond essence and salt. When you have a nice smooth batter, stir in the alcohol if using. Use a 20cm (8 inch) baking dish, cake tin or spring form, grease it lightly and scatter your fruit on the bottom. If you are making this for the first time use something easy such as blueberries, raspberries or even a drained can of cherries. Pour the clafoutis mix over the top of the fruit and bake in the oven for about an hour. It's ready when it feels light and springy to the touch. Serve sprinkled with icing sugar. This mix will keep overnight in the fridge. It will also freeze if you leave out the baking powder and add it just before using. |
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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