FRUIT CLAFOUTIS
Adam
The key here is to use fresh, in-season fruit. Stone fruits and berries work especially well.
ingredients
- 1 lb 2 oz fresh assorted soft fruits
- 4 T fruit liqueur (eg crème de cassis, kirsch, framboise)
- 4 T skim milk powder
- 1 C all-purpose flour
- pinch of salt
- 1/4 c superfine/caster’s sugar
- 2 eggs, beaten
- 1 1/4 c skim milk
- 1 t vanilla extract
- 2 t superfine/caster sugar to dust
- baking parchment
directions
- 1
Place the fruits in a mixing bowl and spoon over the fruit liqueur. Cover and chill for 1 hour.
- 2
In a large bowl, mix skimmed milk powder, flour, salt and sugar. Make a well in the center and gradually whisk in eggs, milk and vanilla until smooth. Set aside for 30 minutes.
- 3
Line the base of a 9 inch round baking dish with parchment paper and spoon in fruits and juices.
- 4
Re-whisk batter and pour over fruits, stand the dish on a baking sheet and bake in preheated oven at 400 for 50 minutes until firm, risen and golden brown.
- 5
Dust with fine sugar. Serve with extra fruits, low-fat yogurt or whipped cream.
Source: Adam
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