Chef Melissa Makarenko - Resto Gare September 8, 2014
Blueberry clafoutis, makes 8
- 1 1/2 cups or 675 g fresh blueberry
- 3 oz lemoncello 75 ml
- 1tbsp /112g sugar
- 6 eggs
- 4oz / 112 g flour
- 1tsp/5ml vanilla
- 1tbsp /14g confectioners sugar
1) place the blueberries in a small bowl and toss with the lemoncello.
2) Preheat oven to 450F/230C Greece the baking dish with the butter and coat with a pinch or two of sugar. Place the pan in the refrigerator.
3) In a large mixer bowl beat the eggs with a whisk, add sugar and beat until fully incorporated ( ribbon stag). Mix in the flour and vanilla extract, stirring enough so all ingredients are homogenous, but don't over mix. Using a spatula fold the fruit and there accumulated juices into the flour and eggs mixture.
4) Pulled the prepared baking pan from the fridge and turn the mixture into the pans.
5) Bake for 40 min or until golden brown and crust has formed on top. Serve warm.
Serve with sugared whip cream.
Garnish with ice cream or whipped Chantilly
For this event we substituted the blueberries for plums. This recipe is very versatile.