This was the dessert that wasn't...wasn't made for our Saturday night gathering. With all the chopping, cooking, baking and plating, we didn't have time to make dessert. We knew that it wouldn't be a problem because my cousins were bringing the desserts. With the chocolates, lemon squares and Texas sheet cake that arrived, there was plenty of sugar to go around. The only concern we had was the three pints of fresh raspberries we had purchased.
Not feeling like the raspberries should go to waste we put the Raspberry Clafoutis together on Sunday. It was featured in the April 2010 Food and Wine Magazine in the Classics of French Wine Country section. It was very easy with prep and cook time being about 45 minutes total. This dessert was delicious, fruity and tart at the same time. The lemon zest and the texture of the clafoutis gave you a creamy lemony consistency with a burst of raspberry. The confectioner's sugar brought a bit of sweetness which allowed the entire dessert to melt in your mouth.
I wished we had time to make this on Saturday night, it would have finished off the evening. But then again, we have a delicious dessert idea for our next gathering.
- 1/2 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.