The recipe for this amazing dish came from here, although I do recommend using lower dishes for clafoutis, and not only because they photograph better and have that nice – the food is overflowing with deliciousness type look, but also because it cooks a bit more smoothly. However this recipe was a rip-roaring success, and I do suggest using vanilla ice-cream or icing sugar on the top as those two flavours would compliment the dish very well. I had a few favourable reviews for the creme fraiche, but I don’t know if I had enough to warrant recommending it as the sole add-on.
Also I couldn’t find any mixed berry punnets at my local grocery store so I stuck solely to raspberries. It was a good choice because I still have some Fragoli left over and as the recipe suggested I soaked the berries in the berry liqueur and it gave them a very wholesome flavour. I’m going to miss my Fragoli when it’s gone, but due to limited space I’m told I have to use up what I have before I go out and buy more.
Adapted from Brigitte Hafner’s
Serves: 4-6, Prep: 5-10 mins, Cook: 20-25 mins
- butter for greasing
- 2 punnets of raspberries
- 2 tbsp berry liqueur
- 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
- Preheat oven to 210C and grease a large, but low, ceramic dish.
- Toss berries in a bowl with the alcohol, then tip into the dish.
- Make a batter by beating the milk, cream, sugar and eggs into the flour. Add the rosewater and pour over the raspberries. Sprinkle with the extra sugar and bake for 20-25 mins or until just set and light golden brown.
- Serve immediately with either whipped cream, creme fraiche or ice-cream.