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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This tastes even better if you make the batter 24 hours ahead. All you have to do is bake it before serving dusted with icing sugar and a trickle of cream or vanilla ice cream. This is a Gordon Ramsay recipe. Ingredients:
85 g (3 oz) flaked almonds, lightly toasted |
25 g (1oz) plain flour |
good pinch of sea salt |
140 g (5oz) golden caster sugar |
3 large free range eggs |
4 large free range egg yolks |
375 ml (13 fl oz) double cream |
375 g (13 oz) blueberries (3 punnets) |
a little softened butter, for buttering dishes |
sifted icing sugar, to dust |
Directions:
1. Grind the almonds to a very fine powder in a small food processor and then blend in the flour and salt.
2. Add the sugar, whole eggs, yolks and cream.
3. Whizz until creamy smooth. (If you are making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours)
4. When ready to cook, preheat the oven to 200C, Gas Mark 6, 180C for fan oven.
5. Butter 8x10cm (4in) gratin dishes. Scatter the bluberries in the bottom.
6. 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.
7. If you prefer you can make the clafoutis in 2x20cm (8in) gratin dishes or shallow flan dishes. Bake them at 190C, Gas Mark5, 170C for fan oven for about 25-30 minutes.
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