Restaurant Recipes

Bistro Laurent Almond-Raspberry
Clafoutis with Vanilla Ice Cream

Raspberry

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

  1. Purée frozen raspberries with their syrup in processor until smooth. (Raspberry sauce can be prepared 1 day ahead. Cover and refrigerate.)
  2. Heat oven to 350 degrees F.
  3. 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.
  4. Melt butter in heavy medium saucepan over medium heat; cook until butter browns, stirring frequently, about 4 minutes.
  5. Whisk hot browned butter into almond batter until well blended.
  6. Divide batter equally among six 1 1/4-cup custard cups (batter will fill cups only halfway).
  7. Drop 8 raspberries into batter in each cup. Bake clafoutis until golden brown and set in center, about 40 minutes. Cool for 15 minutes.
  8. Serve warm with raspberry sauce and vanilla ice cream.
  9. 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



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