Raspberry-Clafouti

Name: Raspberry-Clafouti
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Raspberries; 6 TABLESPOONS Sugar; 3-4 Tbsp Raspberry Spirit; 4 Eggs (size M); 1 pinch Salt; 2-3 drops of lemon aroma; 100 g Flour; 6-7 TABLESPOONS Whipped cream; 1 TEASPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Raspberries
6 TABLESPOONS Sugar
3-4 Tbsp Raspberry Spirit
4 Eggs (size M)
1 pinch Salt
2-3 drops of lemon aroma
100 g Flour
6-7 TABLESPOONS Whipped cream
1 TEASPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Select raspberries, wash if necessary. Mix with 3 tablespoons of sugar and raspberry brandy. Leave to steep for about 10 minutes. Puree half the raspberries and pass through a sieve. Separate the eggs. Beat the egg whites until stiff, then add 1 tablespoon of sugar.
2
Beat the egg yolks, salt, 2 tablespoons of sugar and flavour until frothy. Stir in flour and cream briefly. Fold in 2 portions of beaten egg white. Pour 2/3 of the remaining raspberries into a greased ovenproof dish (approx. 1 litre capacity).
3
Spread the mixture on top. Spread the rest of the raspberries on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes, covering the last minutes if necessary. Dust with icing sugar.
4
Add the mashed raspberries.