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Clafoutis à la framboise
Raspberry Clafoutis
- Serve
4
- Difficulty
Medium
- Ready in
1 hr
Published 2011
Originating in the Limousin region, clafoutis soon spread throughout France to become a popular dessert in brasseries all over the country. Traditionally, a clafoutis is made with cherries, but the summer brings an abundance of fruit – tender apricots, juicy plums, fat cherries and wild blackberries, all warm from the sun and begging to be eaten. You can make a delicious clafoutis with any of these, but my favourite is raspberry. The sweetness of the berries and the zing of the lime zest se
Ingredients
Method
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Used this recipe this evening. I've never had a clafoutis before in a restaurant so not sure what the flavours and textures should be. There is one thing I am really unsure about. I added the melted butter to the batter but no matter how hard I tried I did not manage to get the two combined properly. Once I stopped whisking I saw butter floating on the surface. And there was butter évident in the end product as well - almost as if the mixture had split although I never managed to combine the two properly in the first place. Not sure what I am doing wrong