RASPBERRY CLAFOUTIS
If you have some fresh red raspberries, this quick and easy French dessert can be made with ingredients you likely have on hand in your kitchen.
Provided by Janene Yothers Groff
Categories World Cuisine Recipes European French
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour and 1/4 cup plus 2 tablespoons sugar together in a bowl. Whisk in eggs and butter. Add 1/4 cup plus 2 tablespoons milk and lemon juice; whisk until batter is very smooth, about 3 minutes.
- Pour batter into a 9-inch oval or round baking dish. Scatter raspberries on top.
- Bake in the preheated oven until puffy and golden, about 30 minutes. Let cool, about 15 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 210.5 calories, Carbohydrate 28.6 g, Cholesterol 109.5 mg, Fat 8.9 g, Fiber 3.1 g, Protein 5.2 g, SaturatedFat 4.6 g, Sodium 82.4 mg, Sugar 17.8 g
CHERRY ALMOND CLAFOUTI
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h23m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Butter a 9 1/2-inch pie dish and evenly sprinkle with the 2 tablespoons sugar.
- Put the cherries in the prepared pie dish, spreading out evenly.
- Add the eggs, almond extract, pinch salt, remaining 1/3 cup sugar and the almond milk to a medium bowl and whisk until combined. Sift the flour into the egg mixture and whisk until smooth. Pour the egg mixture over the cherries. Carefully place the pie dish into the oven and bake until set and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool to room temperature, if you can wait that long! Then lightly dust with confectioners' sugar and scatter the blanched almonds, if desired, and serve.
ALMOND-RASPBERRY CLAFOUTIS WITH VANILLA ICE CREAM
Steps:
- Puree frozen raspberries with their syrup in processor until smooth. (Raspberry sauce can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Finely grind almonds in processor. Transfer almonds to large bowl. Add sugar, egg whites, flour, orange juice and orange peel and whisk to blend well.
- Melt butter in heavy medium saucepan over medium heat; cook until butter browns, stirring frequently, about 4 minutes. Whisk hot browned butter into almond batter until well blended. Divide batter equally among six 1 1/4-cup custard cups (batter will fill cups only halfway). Drop 8 raspberries into batter in each cup. Bake clafoutis until golden brown and set in center, about 40 minutes. Cool 15 minutes. Serve warm with raspberry sauce and vanilla ice cream, if desired. Garnish clafoutis with any remaining fresh raspberries and serve immediately.
FRUIT & ALMOND CLAFOUTIS
This gorgeous French pudding is full of melt-in-the-mouth goodness
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
- Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.
Nutrition Facts : Calories 393 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.55 milligram of sodium
RASPBERRY-ALMOND CLAFOUTI
Make and share this Raspberry-Almond Clafouti recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- Butter a 9-inch deep-dish glass pie plate.
- Place raspberries in the pie plate, and set aside.
- Combine the creme fraiche, milk, 6 tablespoons of the butter, the eggs, and vanilla in a blender or a food processor and process until smooth.
- Whisk together the flour, 1/3 cup sugar, and the salt in a bowl.
- Whisk in the creme fraiche mixture just until blended.
- Pour the batter over the raspberries.
- Drizzle with the remaining 2 tablespoons butter, and sprinkle with the almonds and the remaining sugar.
- Bake for 40 minutes, or until golden brown.
- Let cool on a wire rack for 10-15 minutes, and serve warm.
Nutrition Facts : Calories 333.9, Fat 23.4, SaturatedFat 12.8, Cholesterol 128.4, Sodium 55.3, Carbohydrate 26.9, Fiber 2, Sugar 14.2, Protein 5.4
RASPBERRY ALMOND MUFFINS
This is an easy recipe that is pretty much fool proof. I manage a market cafe that serves homemade pastries in the morning, and this 'made-up' recipe was a total seller with our customers. Now they come in and ask for these over and over. I hope you'll enjoy these as much as our customers do.
Provided by TIFFANY REED
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
- In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
- In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
- Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 603 calories, Carbohydrate 75.5 g, Cholesterol 102.7 mg, Fat 29.5 g, Fiber 6.7 g, Protein 12 g, SaturatedFat 11.2 g, Sodium 693.9 mg, Sugar 37.2 g
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MELISSA CLARK'S RASPBERRY CLAFOUTI
From themediterraneandish.com
4.8/5 (62)Category DessertCuisine FrenchCalories 135 per serving
- Heat the oven to 375 degrees F. Butter a 9-inch ceramic baking dish, or a 2-quart gratin dish, or a 9-inch cake pan.
- In a medium bowl, toss the raspberries with 1 tbsp sugar. Let them sit while you prepare the remaining ingredients
- In a food processor or blender, combine the remaining ½ cup sugar with the lavender; process until the lavender is mostly ground, about 2 minutes. Then pour the milk, crème fraiche, eggs, and salt, and process to combine. Add the flour and pulse just to combine.
- Arrange the sugared berries in the prepared baking dish, then pour the egg mixture over them. Bake until the cake is golden and the center springs back when lightly touched, about 35 minutes.
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