Breakfast, afternoon tea or dessert, clafoutis fits in easily with every meal. It is super easy to make and it would be a pity not to give it a try!
This baked French dessert is a perfect way to use summer fruit. Traditionally, clafoutis is made with cherries, but any fruit such as apples, berries, pears, plums or prunes are also delicious.
Whipping the batter is a quick task which can be done right before dinner. The clafoutis will still be lukewarm and perfect to serve for dessert, with or without cream. Dust with a little powdered sugar right before serving and you will surely impress your family and friends.
If you’d rather serve it for breakfast or another time, you can warm it a little or serve it at room temperature.
White peach clafoutis with almonds and jasmine
EQUIPMENT (click pictures for details)
- 3 pcs big white peaches wedges
- 2 tbsp almonds toasted chopped
For the batter mix
- 400 ml milk
- 1 tbsp jasmine tea
- 1 tbsp dried jasmine flowers
- 2 pcs eggs
- 1 pc egg yolk
- 50 ml cream
- 80 gr sugar
- 30 gr almond powder
- 25 gr potato starch
- ½ pcs lemon zest
- 25 gr melted butter
- 1 tbsp dried mint
- Infuse the milk with the jasmine tea and flowers. Bring to the boil, then lower the heat and allow to infuse for 10 minutes.
- Preheat the oven to 200˚C.
- Combine the rest of the ingredients and mix with the milk.
- Arrange the peaches on the bottom of a greased baking mould. Sprinkle the toasted almonds over the peaches and pour the egg mixture over it.
- Bake for 20 minutes at 200˚C then lower the heat to 180˚C for another 20 minutes.
- Remove the clafoutis from the oven and allow to cool down.
- The baking time may vary from one oven to another as may the thickness of the cake.
- Use a fat spray or soft butter to grease the mould.
- Any seasonal fruit such as cherries, rhubarb, prunes, and apples can be used.