Clafoutis with gooseberries and raspberries
Clafoutis is a traditional French dessert that brings a touch of elegance and refinement to any meal. This recipe is perfect for celebrating seasonal fruits, and the combination of gooseberries and raspberries adds a fresh note and pleasant acidity, balancing the sweetness of the batter. Preparing clafoutis with gooseberries and raspberries is a delightful experience that offers satisfaction on all levels: visual, olfactory, and gustatory. To begin, make sure you have the following ingredients on hand: 300 g of fresh gooseberries, 200 g of raspberries, 3 eggs, 100 g of sugar, 100 g of flour, 400 ml of milk, a teaspoon of vanilla extract, a pinch of salt, and butter for greasing the pan. These ingredients are easy to find and will transform your dessert into a masterpiece. Start by preparing the baking dish. Grease a pan of about 25 cm with butter, ensuring it is evenly coated. Then, wash the fruits with cold water. The gooseberries should be cleaned of their stems and left to drain well, while the raspberries can be used directly without further preparation. Arrange the fruits evenly on the bottom of the prepared dish, being careful not to overlap them too much to bake evenly. In a large bowl, beat the eggs well with the sugar until they become frothy and double in volume. Gradually add the flour, mixing with a spatula or whisk until well combined. Continue by incorporating the milk gradually, ensuring there are no lumps. Finally, add the vanilla extract and a pinch of salt, which will enhance the flavors. The batter should be fluid and well combined. Pour the batter mixture over the fruits in the dish, ensuring they are evenly covered. Preheat the oven to 180 degrees Celsius and place the dish in the preheated oven. Let it bake for 35-40 minutes or until the clafoutis becomes golden and rises beautifully. You can check if it’s done by inserting a toothpick in the center; it should come out clean. Once it has cooled slightly, serve the clafoutis with a dusting of powdered sugar on top or with a scoop of cream or yogurt for a creamy contrast. This combination of textures and flavors will delight any dessert lover. Clafoutis with gooseberries and raspberries is not just a treat, but also an excellent way to enjoy seasonal fruits.
Ingredients
- 1 kg of raspberries
- 4 eggs
- 125 g of flour
- 150 g of granulated sugar
- 30 cl of milk
- 25 g of butter or margarine
- gooseberries
- a pinch of salt
- powdered sugar (for presentation)
- cinnamon flavor or vanilla sugar
Preparation
Raspberries and gooseberries are washed well. In a 30 cm dish, which has been well greased with butter or margarine, the fruits are placed, forming a layer. 100 g of granulated sugar is sprinkled over the cherries. Separately, the rest of the ingredients are mixed with the chosen flavor (cinnamon or a packet of vanilla sugar, according to the taste of the cook). The mixture is poured over the fruits and placed in the oven (preheated to 200 degrees C - thermostat 6/7) for 45 minutes. Clafoutis with gooseberries and raspberries is served at room temperature, sprinkled with powdered sugar on top or with whipped cream.
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