Raspberry Clafouti

I get hooked by Eric Ripert's Raspberry Clafouti on youtube, I watched the clip everyday. I checked on raspberries at Isetan and they cost a bomb. I cant resist looking at the delicate and fluffy french dessert images all over people's blog. They tried the recipe and they loved it...It is envious of how easy they can get the raspberries just by picking them up at the garden behind their country homes..I wish I can grow raspberries in my garden, but wait, do I actually owned a garden? Blowinng raspberries to Dira..Hahahha. BTW no matter how muct the raspberries cost, I baked Raspberry Clafouti and it was a whole lot of fun experience!

The recipe is from All About You, Smart Women Click Here


Ingredients
100g/3½oz plain flour
3 large eggs
few drops vanilla extract
100g/3½oz caster sugar
150ml/¼ pint milk
150ml/¼ pint whipping cream
75g/3oz unsalted butter
350g/12oz raspberries

Method
Preheat oven to gas mark 4/180ºC (170ºC in a fan oven). In a large mixing bowl, add the flour and a pinch of salt, then make a well in the centre. Whisk in the eggs, vanilla extract and sugar. Then whisk in the milk and cream to make a smooth batter.

In a small pan, melt the butter, then let it bubble for a couple of mins, till it’s light golden brown in colour. Whisk quickly into the batter, then pour it into the ovenproof dish. Scatter the raspberries all over and cook for about 30-40 mins, till a skewer comes out clean when inserted into the pud. Sprinkle with extra caster sugar if you like and serve warm with some double cream.

Spooning the raspberry clafouti into my mouth is another wonderful experience. The clafouti is yummy. Other option replacing raspberries are using blueberries or strawberies. I might try blueberries one day! Have a nice evening!