Raspberry clafoutis and orange cream
- Published
This classic French dessert is simple to make yet looks impressively difficult. Michelin-starred chef Richard Corrigan recommends lining the dishes with butter and sugar to create a caramelised coating on the outside, almost like a soufflé.
Preparation time
15 minutes
Cooking time
20 minutes
Ingredients (serves 4)
For the raspberry clafoutis
- 30g unsalted butter, melted
- 80g caster sugar
- 3 eggs
- 200g crème fraîche
- 35g plain flour, sifted
- 1/2 level tsp baking powder
- 200g raspberries
- 2 tbsp icing sugar, sifted
- 100ml double cream
- 1 tsp orange liqueur such as Cointreau
- 2 tsp orange zest
- Seeds from 1 vanilla pod
Method
Step 1:Preheat the oven to 190°C/gas 5. Prepare four 200ml ovenproof or gratin dishes by brushing each one with the melted butter. Then dust with 30g of the caster sugar
Step 2: Whisk together the eggs, the remaining 50g of caster sugar and the crème fraîche using a handheld whisk. Then fold in the flour and baking powder and mix until you have a smooth batter
Step 3: Scatter the raspberries on the bottom of the prepared oven dishes and gently ladle over the batter. Bake in the oven for 16-20 minutes, or until the mixture has browned slightly on top and is just cooked in the middle
Step 4: To make the orange cream, first whip the cream to soft peaks in a large bowl. Then add the orange liqueur, orange zest, vanilla seeds and mix well
Step 5: To serve, sprinkle the clafoutis with icing sugar and serve straight away, with a big dollop of orange cream
From Cookery School by Richard Corrigan (£20, Penguin)