Clafoutis with raspberries
4 servings
120 minutes
Raspberry clafoutis is a delicate, fragrant dessert that captivates with its flavor from the first bite. This recipe combines airy batter and creamy mascarpone filling, while vibrant raspberries add freshness and a slight tartness. Although classic clafoutis originates from France, this version has Italian notes thanks to the mascarpone. It is perfect for morning coffee or a cozy evening with a cup of tea. The batter remains crispy while the filling is soft and rich. It can be served warm or chilled, often with a scoop of vanilla ice cream or a light dusting of powdered sugar. This dessert impresses with its simplicity and elegance!
1
Mix flour (150 g) with sugar (50 g), baking soda, salt, egg yolk, and butter. Knead the dough, adding a little water. Roll into a ball and refrigerate for an hour.
- Wheat flour: 170 g
- Sugar: 60 g
- Baking soda reacted with acid: 1 teaspoon
- Salt: pinch
- Egg yolk: 1 piece
- Butter: 100 g
- Water: 2 tablespoons
2
Mix the remaining sugar with mascarpone, eggs, and flour. Whisk it together. Preheat the oven to 200 degrees. Grease a 25 cm mold with butter. Roll out the dough and place it in the mold. Bake for 10-15 minutes, placing beans or peas on top to prevent the dough from rising.
- Sugar: 60 g
- Wheat flour: 170 g
- Chicken egg: 2 pieces
- Mascarpone cheese: 200 g
- Butter: 100 g
3
Cool the dough, add the berries, pour in the liquid filling. Place in the oven for 15 minutes.
- Raspberry: 500 g
