21 October 2013

Raspberry Clafoutis

One of my favorite cookbooks is 'My Paris Little Kitchen' by Rachel Khoo. She teaches you those little tricks that give your dish something fancy. And besides that, the recipes are quite simple. This time I chose the Sweet Clafoutis. The word Clafoutis comes from the verb clafir, meaning 'to fill', so you fill the batter with fruits in this case. Originally, the Clafoutis is filled with cherries. When you use another fruit, you should name it Flaugnarde, but let's keep it simple (as if any french word was simple). I made mine with raspberries. It's really easy to make and the taste is delicate and sturdy at the same time. It's the combination of almonds, fruit, and creme fraiche that gives it power. I'm going to make it more often and use different kind of fruits next time.

In order to protect her copyrights, I won't be posting the recipe. You can buy her book here or here and let me tell you, it's worth it!

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