Recipe: Strawberry Clafoutis

Living on the Sunshine Coast brings a multitude of culinary benefits, one of which is access to the amazing strawberries that are grown in the region. Sunshine Coast strawberries are currently in season, and some of the best can be found at the Noosa Farmers Market on Sunday mornings. I incorporate strawberries into my cooking in many ways, but because it’s winter and a particularly cold one, I thought I’d share my recipe for Strawberry Clafoutis.

Clafoutis is a fruity, custard-like French dessert. My version is gluten free, as the almond meal completely replaces the flour often added in this dish. The fruit I use in this dish is dependant upon what’s in season – peaches, plums, apricots, rhubarb and cherries are other excellent choices.

This dish can be served either hot or cold (cold leftovers make a decadent breakfast!). Serve it with a Pink Moscato.

Ingredients (serves 4-6):
4 eggs, lightly beaten
200ml milk
150ml cream
2 teaspoons vanilla extract
125g almond meal
125g caster sugar
Pinch salt
2 x 250g punnets of strawberries, hulled and halved

To garnish: sifted icing sugar
To serve: cream or vanilla ice cream

Equipment:
Food processor or balloon whisk
26cm pie dish or similar sized baking dish, greased

Method (10 minutes prep & 35 mins cooking time):
1. Preheat the oven to 180°C.
2. Place the eggs, milk, cream and vanilla extract in a food processor and process until well combined. If you don’t own a food processor, this can be done with a balloon whisk.
3. Add the almond meal, caster sugar and salt and process until the mixture is smooth.
4. Arrange the strawberries evenly over the base of the pie or baking dish. Pour over the egg batter. Bake for 35-40 minutes or until the clafoutis is golden and set (a skewer inserted in the centre should come out clean).
5. To serve, dust with icing sugar and serve with cream or vanilla ice cream.

PS. This recipe was featured in (and on the cover of) the most recent that’s life! cookbook.

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