Clafouti is a traditional French dessert with a flan-like batter poured over black cherries, and a delightful dessert in the warmth and sunshine of summer when cherries are in season. When you use other fruits, such as pears, peaches, apples or berries, it technically becomes a Flaugnarde – which is harder to pronounce and doesn’t sound nearly as sexy – so I made a Blackberry Clafouti!
Raspberries are one of my favorite berries, but when I got to the store I found Raspberries cost $9 for a 12 ounce pack, while the blackberries (which looked luscious) were selling for $5 – it was a bit of a struggle as I went back and forth on which to choose, but guess which berry won!
When I make this dessert with cherries I always serve with a sprinkling of confectioners sugar on top with a side of whip cream. This time I chose to serve it with a Saboyan Sauce. A traditional Saboyan sauce has Marsala wine added to it, but since i was breaking with tradition anyway, I used Cointreau instead to give it a little depth of flavor and the freshness of citrus.
Here is what I did:Ingredients for Clafouti: 1/2 cup flour 1/2 cup sugar Pinch of Kosher salt 1-1/4 cups whole milk 3 eggs 1 Tbl vanilla 12 ounces blackberries Zest of one small lemon Package of slivered almonds Ingredients for Saboyan Sauce 3 egg yolks 3 Tbl confectioners sugar 2 Tbl Cointreau (0r other orange flavored liqueur)
Preheat oven to 350 degrees
- Place blackberries in bowl, add 1/4 granulated sugar and lemon zest – set aside.
- Mix flour, eggs, milk, vanilla, remaining 1/4 cup sugar, and salt in a bowl – whisk till well blended and resembles pancake batter.
- Line individual ramekins with blackberries in bottom of each one (I used four 8oz ceramic ramekins), or use one ceramic pie plate as pictured above.
- Pour the batter over the berries in each ramekin and place in oven. Bake for 45 – 60 minutes.
- While Clafouti is baking, prepare the Saboyan Sauce.
- Pour water half-way up small saucepan and bring to boil – immediately turn to low so water is simmering. Place another metal pot on top of water and add the yolks, confectioners sugar and Cointreau to the pan. Whisk vigorously till sauce is creamy, light in color, and doubles in volume. The sauce should lightly coat a teaspoon when you dip it into sauce – if so, you are done. Set sauce aside, but don’t refrigerate.
- Clafouti is done in about an hour – the pancake will be puffy and wrapped around the berries and a knife will come out clean when inserted into the dessert.
Serve Clafouti warm with sprinkles of slivered almonds on top and a dollop or two of the Saboyan Sauce.
Serves: 4 ramekins or 1 pie (9″ pie plate)
As I finish writing this post I am watching the finale episode of Top Chef Seattle between Kristin and Brooke. And the winner is…Kristin. I thought they were both terrific, but have to say I was rooting for Brooke to win. Loved every minute watching this season in Seattle – and yes, I am most definitely prejudiced!