Restaurant Recipes
Bistro Laurent Almond-Raspberry
Clafoutis with Vanilla Ice Cream
Yield: 6 servings
Ingredients
- 1 (10 ounce) package frozen raspberries in syrup, thawed
- 1 cup (4.5 ounces) whole almonds, toasted
- 1 1/2 cups granulated sugar
- 7 large egg whites
- 1 cup all-purpose flour
- 1/4 cup orange juice
- 1 tablespoon grated orange peel
- 1 cup unsalted butter (2 sticks)
- 2 1/2 pints fresh raspberries
- Vanilla ice cream (optional)
Instructions
- Purée frozen raspberries with their syrup in processor until smooth. (Raspberry sauce can be prepared 1 day ahead. Cover and refrigerate.)
- Heat oven to 350 degrees F.
- Finely grind almonds in processor. Transfer almonds to large bowl. Add sugar, egg whites, flour, orange juice and orange peel and whisk to blend well.
- Melt butter in heavy medium saucepan over medium heat; cook until butter browns, stirring frequently, about 4 minutes.
- Whisk hot browned butter into almond batter until well blended.
- Divide batter equally among six 1 1/4-cup custard cups (batter will fill cups only halfway).
- Drop 8 raspberries into batter in each cup. Bake clafoutis until golden brown and set in center, about 40 minutes. Cool for 15 minutes.
- Serve warm with raspberry sauce and vanilla ice cream.
- Garnish clafoutis with any remaining fresh raspberries and serve immediately.
Nutrition
Per serving (excluding unknown items): 554 Calories; 33g Fat (52% calories from fat); 5g Protein; 63g Carbohydrate; 88mg Cholesterol; 69mg Sodium
Attribution
Bistro Laurent, Paso Robles, California