Almond-Raspberry Clafoutis with Vanilla Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Last summer we spent a week in Paso Robles, California, and had an excellent dinner at Bistro Laurent, say Rusty and Stacey Willi of Santa Rosa, California. To our delight, desserta warm raspberry clafouti topped with vanilla ice creamturned out to be one of our favorite vacation memories. This dessert has a more cake-like texture than a traditional clafouti. The version here is even better topped with ice cream. Ingredients:
1 10-ounce package frozen raspberries in syrup, thawed |
1 cup (4 1/2 ounces) whole almonds, toasted |
1 1/2 cups sugar |
7 large egg whites |
3/4 cup all purpose flour |
1/4 cup orange juice |
1 tablespoon grated orange peel |
1 cup (2 sticks) unsalted butter |
2 1/2-pint baskets fresh raspberries |
vanilla ice cream (optional) |
Directions:
1. Puree frozen raspberries with their syrup in processor until smooth. (Raspberry sauce can be prepared 1 day ahead. Cover and refrigerate.)
2. Preheat oven to 350°F. Finely grind almonds in processor. Transfer almonds to large bowl. Add sugar, egg whites, flour, orange juice and orange peel and whisk to blend well.
3. Melt butter in heavy medium saucepan over medium heat; cook until butter browns, stirring frequently, about 4 minutes. Whisk hot browned butter into almond batter until well blended. Divide batter equally among six 1 1/4-cup custard cups (batter will fill cups only halfway). Drop 8 raspberries into batter in each cup. Bake clafoutis until golden brown and set in center, about 40 minutes. Cool 15 minutes. Serve warm with raspberry sauce and vanilla ice cream, if desired. Garnish clafoutis with any remaining fresh raspberries and serve immediately.
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