Name: Blueberry clafoutis
Total time: 40 min
Yield: 8
Cuisine: British
Ingredients: 85g flaked almond lightly toasted; 25g plain flour; good pinch sea salt; 140g golden caster sugar; 3large free range eggs; 4large free range egg yolks; 375ml double cream; 375g blueberry (3 punnets); a little softened butter for buttering dishes; sifted icing sugar to dust

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Blueberry clafoutis

Blueberry clafoutis

Gordon Ramsay

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Serves 8

More effort

Total time: 40 mins

Takes 30-40 minutes

A star rating of 4.7 out of 5.7 ratingsRate

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Gordon Ramsay’s dessert is bursting with berry and almond flavours, and can be prepared well in advance - in fact, it's best to make the batter 24 hours ahead

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A star rating of 4.2 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

85g flaked almond

lightly toasted
25g plain flour
good pinch sea salt
140g golden caster sugar
3large free range eggs
4large free range egg yolks
375ml double cream
375g blueberry

(3 punnets)
a little softened butter

for buttering dishes
sifted icing sugar

to dust

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Nutrition: per serving

kcal448
fat35g
saturates16g
carbs27g
sugars20g
fibre2g
protein8g
salt0.28g

low

Method

step 1

Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you’re making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
step 2

When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.
step 3

Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.

RECIPE TIPS

IN TWO LARGE DISHES

If you prefer, you can make the clafoutis in two 20cm gratin dishes (or shallow flan dishes). Bake them at 190C/gas 5/fan 170C, for about 25-30 minutes.

Recipe from Good Food magazine, January 2003

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A star rating of 4.7 out of 5.7 ratings

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