Send to a friend Blackberry Clafoutis with Piako Lemon Curd Frozen Yoghurt
Posted by Al Brown in Al's latest recipe, Recipes: Dessert, 2011.06.20
This is one of my favorite desserts. A clafoutis is sort of a cross between say a Yorkshire pudding and crepe. Light with a little crunch around the outside but soft in the centre. It works with practically any fruit, fresh or frozen. Frozen berries give you a burst of summer in the middle of coldest and darkest days of winter. And the frozen blackberries from Stanmore Farm in Te Horo are seriously good.
Serves 6
Step 1. Clafoutis
Ingredients…
3 Benniks free range eggs
Pinch salt
2/3 cup Trade Aid Cane Sugar
50 gm Biograin white flour (sieved)
140 ml Anchor cream
140 ml Ecofarm whole milk
1 lemon (zest only)
2 cups frozen blueberries or Stanmore Farm blackberries
Piako lemon curd frozen yoghurt
Icing sugar
Method…
Preheat oven to 175 degrees.
In a large mixing bowl, whisk the eggs and salt together. Add the sugar and beat until creamy. Mix through the flour until all lumps are gone. Slowly incorporate the milk, cream and lemon zest still using your whisk. Batter should be smooth and light. Rest for 10 minutes in refrigerator.
Take 6 small individual pie dishes or similar, that are about 12cm wide and 2cm high. Pour the batter into the baking dishes filling them almost to the top. Sprinkle over the fruit evenly then, bake for 20 minutes or until they no longer wobble when shaken and are golden around the edges. Remove from oven, allow to cool slightly, then serve pronto with a scoop of frozen yoghurt and a dusting of icing sugar.
