Raspberry-Almond Clafouti
In 'Luscious Berry Desserts' by Lori Longbottom
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INGREDIENTS
Nutrition- 1⁄2pint ripe raspberries
- 2⁄3
- 1⁄3cup whole milk
- 1⁄2
- 3large eggs
- 1⁄2
- 3⁄4cup cake flour
- 1⁄2
-
- 1⁄4cup sliced unblanched almonds
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DIRECTIONS
- 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.
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