With a name like clafoutis, pronounced “kla-foo-tee,” could this dessert be anything other than French? Clafoutis originated in the Limousin region of France and has long been a favorite of mine. Although it is traditionally made with black cherries, it lends itself well to a variety of fruits.
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Serves | 6 |
- 4 eggs
- 1 cup sugar
- 1 cup milk
- ½ cup full-fat ricotta
- ½ Tbsp lemon juice
- 2 Tbsp lemon zest
- ¾ cup all-purpose flour
- 1 pinch salt
- 1½ pints blueberries, washed and drained
Lemon Ricotta Crème
- 1 cup heavy cream
- ½ cup full-fat ricotta, drained
- 3 Tbsp granulated sugar
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- powdered sugar, for dusting
| Preparation – Clafoutis | Preheat oven to 350ºF. Add the eggs to a medium bowl and whisk lightly. Add the sugar and combine until mixture becomes pale yellow. While whisking, add milk, ricotta, lemon juice and lemon zest. Add flour and salt and whisk until combined. Place the berries in a round cake pan and pour the mixture over the berries. Place in the center of the oven and bake about 45 minutes or until the center has puffed up and bounces back when lightly pressed. Remove from oven and allow the clafoutis to cool completely.
| Preparation – Lemon Ricotta Crème | Place cream, ricotta, sugar, lemon juice and lemon zest in the bowl of a stand mixer and whip on medium speed until soft peaks begin to hold their shape. If desired, store refrigerated in an airtight container for up to 2 days.
| To Serve | Cut clafoutis into 6 servings and place on individual plates. Garnish with fresh lemon ricotta crème and dust with powdered sugar.
SUGGESTED WINE PAIRING: Blumenhof Valvin Muscat 2010 from Blumenhof Vineyards and Winery, Dutzow, Mo., blumenhof.com