Clafoutis with grapefruit
6 servings
60 minutes
Grapefruit clafoutis is an elegant and refreshing take on the classic French dessert. Originating from Limousin, traditional clafoutis is made with cherries, but its variations allow for a variety of flavors. In this recipe, the sweetness and velvetiness of the batter combine with the bitterness of red grapefruit, creating an exquisite contrast. Baked in a soft creamy batter, the citrus slices become tender and juicy, while the caramelized honey-cognac sauce adds depth and a warming note. This dessert is perfect both warm and chilled—it pairs wonderfully with a cup of black tea or a glass of champagne. The ease of preparation makes clafoutis an excellent choice for a special dinner or a cozy family evening.
1
Peel the grapefruits with a knife, removing all the skin and membranes. Cut the segments over a container where the juice will drain.
- Red grapefruits: 3 pieces
2
Beat the eggs, add sugar and salt, and beat again.
- Chicken egg: 3 pieces
- Sugar: 0.5 glass
- Salt: pinch
3
Add milk and cream and whip again. Gradually add the flour.
- Milk: 0.7 glass
- Heavy cream 35% fat: 200 ml
- Wheat flour: 0.7 glass
4
Mix well.
5
Preheat the oven to 180 degrees.
6
Grease the bottom of the baking dish with oil and dust with flour. Shake off the excess flour.
- Wheat flour: 0.7 glass
7
Place grapefruit slices at the bottom of the mold. Pour the batter on top.
- Red grapefruits: 3 pieces
8
Place in the oven. Bake for 40 minutes until done.
9
Meanwhile, prepare the sauce.
10
In a saucepan, heat grapefruit juice with honey and a spoon of brandy.
- Honey: 3 tablespoons
- Cognac (brandy): 1 tablespoon
11
Bring to a boil and reduce by about half. Turn off the heat.
12
Take the clafoutis out of the oven and drizzle with sauce. Let it soak.
13
It can be served both hot and cold.
