Bellamy’s

ALMOND CLAFOUTI



ALMOND CLAFOUTI
Serves 4
1 c. heavy cream
4 large eggs
1 T. kirsch
1 t. vanilla extract
1/4 c. sugar
1/4 c. plus 1 T. sifted almond flour
1 T. plus 2 t. sifted all-purpose flour
1/2 c. diced seasonal fruit (choose among strawberries, tangerines, grapefruit or
pitted cherries)
Butter for greasing baking dishes
Powdered sugar for dusting
Ice cream or gelato to top
Mint leaf for garnish

Whisk cream, eggs, kirsch and vanilla in a mixing bowl.
Combine the sugar and flours in a separate bowl, then whisk them into the cream mixture until smooth. Refrigerate for an hour to relax the batter.
Preheat oven to 350 degrees.
Grease ceramic baking dishes with butter. Divide the batter evenly between the dishes and top with fruit.
Bake 12 minutes, until the tops are golden.
Remove the dishes from the oven and let stand 3 minutes.
Sprinkle with powdered sugar, cut each clafouti in half and serve on dessert plates with a scoop of ice cream or gelato. Garnish with a mint leaf.
Suggested beverage pairing: Riesling or
Sauternes

 

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