Clafoutis with gooseberries
Clafoutis is a dessert originating from French cuisine. Its consistency is more like of a flan and less like of a cake. Clafoutis is usually baked with the addition of fruits, mainly cherries, and served warm sprinkled with icing sugar.
The clafoutis recipe below is very simple and you will be able to follow its steps without a doubt. In my clafoutis, I decided to use gooseberries as I found some tasty ones on the market. Adding the gooseberries was a good choice as the clafoutis turned out to be not overly sweet, on the contrary, it had a slight tangy flavour.
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Ingredients for clafoutis with gooseberries.
- 200 g gooseberries
- 200 ml milk
- 100 ml heavy cream (36%)
- 3 eggs (150 g)
- 70 g icing sugar + some for dusting the clafoutis
- 80 g all-purpose flour
- a pinch of salt
- 1 tablespoon of melted unsalted butter + some for greasing the baking tin
How to make clafoutis with gooseberries.
Place eggs at room temperature in a bowl, add icing sugar and a pinch of salt and whisk until fluffy and almost white. At that point, add butter, cream, milk and fold in the flour gently.
Clean the gooseberries. Grease a round-shaped baking tin with butter, pour in the batter from the bowl and add the gooseberries. Transfer the baking tin to an oven preheated to 175 degrees Celsius and bake the clafoutis for 35 minutes. Once baked, let it cool down for a while, then sprinkle it with icing sugar on the top. Clafoutis tastes best when served while still warm.
Good to know when making claofouis with gooseberries.
I used a round-shaped baking tin with a diameter of 24 centimetres.
You can replace the gooseberries with any fruit such as blackberries, apples, pears, cherries or plums – all of these will work great in this dessert.
Do you like French cuisine? If so, try our recipe for Onion soup.
