photo and recipe from here
I am not sure about you but I love raspberries and if there is a choice between raspberries and strawberries, I would pick raspberries. They are my weakness and I have been known to eat all in one sitting hence they do not hang around long chez nous.
Not sure I am that keen on the actual word raspberry, I prefer the French version Frambroise as it is a lovely word. Most things do sound better in French, just don't tell the Frennch that otherwise they will get big headed. Let's keep it a secret entre nous.
This is a lovely dessert and one that I like to make for dinner parties.
Ingredients1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons sugar
3 large eggs
3 tablespoons unsalted butter, melted
Finely grated zest of 1 lemon
1/4 cup plus 2 tablespoons milk
1 1/2 pints raspberries (3 cups)
Confectioners' sugar, for dusting
- Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
- Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.
très bonne fin de semaine, Leeann x