Berry clafoutis

Name: Berry clafoutis
Cook time: 1 h 30 min
Cuisine: French
Ingredients: butter for greasing; 2 punnets mixed berries - such as raspberries, blackberries or youngberries; 2 tbsp liqueur or spirit such as grappa, framboise or kirsch (optional); 3/4 cup milk; 1/2 cup cream; 1/4 cup castor sugar, plus 3 tbsp extra; 3 eggs; 2/3 cup plain flour, sifted; 1 tsp rosewater

Brigitte Hafner

October 19, 2011

Time:1-2 hours

This works with many fruits - try pitted cherries, apricots or even red grapes.

Ingredients

butter for greasing
2 punnets mixed berries - such as raspberries, blackberries or youngberries
2 tbsp liqueur or spirit such as grappa, framboise or kirsch (optional)
3/4 cup milk
1/2 cup cream
1/4 cup castor sugar, plus 3 tbsp extra
3 eggs
2/3 cup plain flour, sifted
1 tsp rosewater

Method

Preheat oven to 210C.
Lightly butter 4-6 individual baking dishes (low-lipped ceramic dishes such as those used for creme brulee are ideal).
Toss berries in a bowl with the alcohol, then divide among the dishes.
Make a batter by beating the milk, cream, sugar and eggs into the flour. Add the rosewater and pour over the berries. Sprinkle with the extra sugar and bake for 10 minutes.
It should be just set and light golden brown.
To serve
Serve immediately from the dishes with either whipped cream, creme fraiche or ice-cream.
This recipe is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

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