Raspberry Clafouti 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.

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.

FIG AND RASPBERRY CLAFOUTIS

Steps:

• Preheat oven to 400 degrees F. Arrange the fresh figs, cut side up, in a buttered 2-quart baking or gratin dish. Sprinkle the dried figs and raspberries around and on top of the fresh figs. Set aside. In a blender or food processor, combine the flour, 1 1/4 cups of the cream, the sugar, eggs, and salt. Process until well-mixed, about 30 seconds. Pour the batter over the fruit. Sprinkle the top with the sliced almonds. Bake in the middle of the oven until the top is golden and the batter is slightly firm to the touch, 25 to 30 minutes. Transfer the pan to a rack and let it cool for 15 minutes. In the meantime, combine the remaining 1-cup cream with the confectioners' sugar and the vanilla, and whip until soft peaks form. Spoon the clafoutis onto individual plates, and serve with whipped cream.

PEACH AND RASPBERRY CLAFOUTI

Steps:

• Layer peaches and raspberries in a shallow greased 5-cup baking dish; dot with butter. , In a food processor, cover and process almonds with flour until ground. Add cream, 1/3 cup sugar, eggs, port, salt; blend, scraping sides as necessary. , Pour custard slowly over fruit. Sprinkle with 2 tablespoons sugar. Bake at 400° for 30-40 minutes until top is golden and custard set. Cool on a wire rack for 20 minutes. Serve warm with whipped cream. Garnish with raspberries and mint.

RASPBERRY CLAFOUTI

Steps:

• Heat toaster oven to 400 degrees. Butter two 5 1/2-inch oval gratin dishes and dust with sugar.
• Whisk egg until frothy and add sugar, half and half, and vanilla extract; mix to combine.
• Add the all-purpose flour and whisk very well.
• Divide the raspberries into the baking dishes and pour the batter over the berries.
• Bake for 20 to 30 minutes until golden brown and the middle is set.
• Serve with a scoop of ice cream.

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.

CLAFOUTIS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
• Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.

PEACH-RASPBERRY CLAFOUTI

Steps:

• Butter a 12-inch round baking dish; set aside. Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved. Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.
• Preheat oven to 325 degrees. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.
• Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
• Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving.

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.