A celebratory clafouti

written by Gina Weathersby
photography and styling by Gina Weathersby/kiwi street studios

After two plus months of prepping, propping, styling, shooting, editing….you would think that once the Summer Issue was finally launched, the very last thing on my mind would be to photograph anything ~ let alone…more food.
Funny how it’s never the way you think it will be. I came upon this pretty little recipe and decided what a perfect way to celebrate a break and serve up my own family a little sweetness. Once i started, it was just too tempting to not make an image here and there. I didn’t shoot many, just enough to satisfy that visual itch.
As for the recipe, I have (already) completely forgotten where I came upon it. Anyone who knows me well is not surprised by this in the least. I’ll have to leave you to your own devices to come upon your own.

I do remember that the custard included soaking almonds in the milk to add that distinctive nutty undertone.

Just found a clafouti recipe to match. It comes from the British grocery chain Waitrose; I found it on their site, and modified it a bit for American baking. Enjoy! Try a clafouti with all types of seasonal fruits as well, and let us know how yours turns out! {Ilene}


4 eggs
150g/5 oz. golden caster sugar (or light brown sugar)
1 tbsp plain flour, sifted
2 tbsp ground almonds
142ml/5 oz. Double Cream (heavy whipping cream)
200g/7 oz. pack fresh raspberries

Preheat the oven to 180°C/350F, Using an electric whisk, beat the eggs and sugar together for 5 minutes or until the mixture is pale and thick enough to leave a trail. Lightly whisk in the flour and almonds.
In a separate bowl, whip the cream until it forms soft peaks. Using a large metal spoon, carefully fold it into the egg mixture.
Pour the batter into 4 x 250ml shallow ovenproof dishes, or one large dish 1.5 liter dish, and gently scatter over the raspberries – they will mostly sink beneath the surface, but this is fine.
Bake for 15-18 minutes or 25-30 minutes if using one large dish, until set and golden – make sure the centers are firm. Serve warm with scoops of Vanilla Ice Cream.

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anne - June 20, 2012 - 1:51 pm

love the colors and textures!

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