Chocolate Raspberry Pistachio Clafoutis Food

RASPBERRY CLAFOUTIS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour and 1/4 cup plus 2 tablespoons sugar together in a bowl. Whisk in eggs and butter. Add 1/4 cup plus 2 tablespoons milk and lemon juice; whisk until batter is very smooth, about 3 minutes.
• Pour batter into a 9-inch oval or round baking dish. Scatter raspberries on top.
• Bake in the preheated oven until puffy and golden, about 30 minutes. Let cool, about 15 minutes. Dust with confectioners' sugar.

CHOCOLATE RASPBERRY CLAFOUTI

Steps:

• Preheat oven to 400°F with rack in middle. Butter a 1 1/2-quarts shallow baking dish.
• Toss berries with granulated sugar and let stand 15 minutes.
• Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
• Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.

CHOCOLATE RASPBERRY CLAFOUTIS

Steps:

• Preheat oven to 400°F with rack in middle. Butter a 1 1/2-quarts shallow baking dish.
• Toss berries with granulated sugar and let stand 15 minutes.
• Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
• Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.

RASPBERRY CLAFOUTIS

Steps:

• Preheat the oven to 400 degrees F. Grease a 3-quart Dutch oven with 1 tablespoon butter, then sprinkle with 1 tablespoon sugar. Warm gently over low heat while you make the batter.
• To a blender, add the eggs, milk, 2/3 cup sugar, vanilla, cardamom, cinnamon, salt and flour. Blend on high until a smooth batter forms, about 30 seconds.
• Sprinkle the raspberries over the bottom of the preheated Dutch oven. Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top. Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes. Let cool in the pan for 10 minutes (it will deflate slightly).
• Meanwhile, whisk together the yogurt and agave syrup in a small bowl. Dust the clafoutis with powdered sugar if desired. Serve with yogurt and chopped pistachios on the side.

WHITE CHOCOLATE-RASPBERRY TART, WITH ALMONDS AND PISTACHIOS

Steps:

• You will need a tart pan with a removable bottom that has been lined with baking parchment.
• Roast the nuts by popping them into a medium oven for 10 minutes or so, until they are just going brown - keep a close eye on them. Put to one side.
• For the tart crust, put the flour, sugar and butter into a food processor and pulse until you have fine crumbs. Add the egg and 2 tablespoons of the water and pulse until a dough ball starts to come together, add the rest of the water gradually until you have a smooth dough. (you may need more or less water).
• Shape the dough into a disk, pop into a plastic bag and let it rest in the fridge for 30 minutes.
• When rested, place the dough onto a floured surface and roll it out to fit the tart pan. Trim excess pastry and chill for 20 minutes.
• Heat the oven to 350ºF while the pastry is chilling. After removing the case from the fridge, pop a piece of foil or baking parchment onto the crust and fill with baking beans or pie weights. Bake for about 15-20 minutes, edges should be just tuning brown, remove the weights and cook for 5-10 minutes more, or until golden. Remove from oven and cool completely on a wire rack.
• For the tart filling:.
• Spread the raspberries evenly over the tart crust, sprinkle half the almonds and pistachios over the raspberries.
• In a double boiler, over a gentle heat, melt the chocolate and butter. Stir gently and remove from heat, add the vanilla/almond extract and the cream and stir gently until mixed.
• Pour the chocolate cream over the raspberries and nuts, work quickly as the chocolate will begin to set, smooth top with a spatula or spoon.
• Immediately sprinkle with remaining nuts.
• Refrigerate for 4-5 hours and remove from fridge 30 minutes before serving, dust with icing sugar.
• Notes: If you prefer you can omit the pistachios and another variation is to replace the raspberries with blueberries, although I have not tried it this way. You must use fresh fruit, not frozen. Time does not include refrigeration time.

CRANBERRY PEAR CLAFOUTI

Steps:

• Preheat oven to 375. Butter a 9 inch glass pie plate.
• In a medium bowl, whisk together eggs and sugar till lightly colored.
• Whisk in the flour and half and half. Stir in the melted butter.
• Pour the mixture into the prepared pie plate.
• Arrange the pears in the batter (you can leave the pears in halves, but I cubed mine) and surround with cranberries.
• If desired, dust top with sugar and cinnamon (or whatever spices you like - I added in some allspice as well).
• Bake for 25 to 30 minutes, or till the pears are tender and the custard is lightly browned.
• Cool slightly and serve.
• (The original recipe says this serves 6-8, but 3 of us polished it off at breakfast quite easily).