This delicious clafoutis recipe is a classic French dessert originating from the South West Limousin region.

It is somewhere between a cake and a flan, normally served as a dessert but is also perfect for afternoon tea.  It is easy and entertaining to make with your kids (unless, like Enrico's daughter, they finish the raspberries before they have even started cooking). The classic clafoutis is normally made with cherries but Enrico dedicates his very own version to the juicy, red Scottish raspberry combining a sweetness with peaches and the frangipane taste of the almond clafoutis. 

Frangipane Clafoutis

Poached Peach & Raspberry Sorbet

Summer Dessert Serves : 4 

Preparation & Cooking: 2 hours

Ingredients for the frangipane clafoutis

  • 4 egg yolks
  • 1 egg
  • 140gr caster sugar
  • 150gr double cream
  • 70gr ground almond
  • 25gr self raising flour
  • 125gr fresh raspberry

For the Peach

  • 2 peaches, halved
  • 150gr caster sugar
  • 300gr water
  • ½ vanilla pod

Preparation method

- Sift the ground almond with the flour.

- Using an electric whisk beat the cream, whole eggs and egg yolks into the dry ingredients, mixing thoroughly to avoid any lumps, mix the raspberry carefully. Leave the batter to set in the fridge for one hour inside 4 ramekins lined with butter and flour.

- Preheat your oven to 170˚C and bake them for 20 to 25 minutes. Remove from the oven, set aside and allow to cool

- To poach the peaches, dissolve the sugar in the water over a low heat in an ovenproof saucepan. Once the sugar has dissolved, add the vanilla pod, seeds and peach halves, poach the peaches for twelve minutes or until cooked. Drain and chill the peaches to room temperature.

- Place a clafoutis in the centre of each plate, top each clafoutis with a peach. Add a quenelle of raspberry sorbet on top and serve immediately.

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