Boozy Berry Clafoutis

From starting to serving: 55 minutes. Active time: 15 minutes. Serves Two. 


How the chefs explain it:
Make a vanilla creme patissiere, bake half, add berries, then the other half and bake till golden. Simple!

 

  1. Heat oven to 350 degrees. Lightly butter a small baking dish.
  2. Strain the liquor from the Boozy Berries into a large mixing bowl, and set the berries aside. 
  3. Add everything other than the berries (boozy and otherwise) to the bowl.
  4. Beat until smooth and frothy, maybe one or two minutes.
  5. Pour a 1cm layer of batter in the baking dish. Put in the oven for about three minutes until the batter is just set.
  6. Spread both berries over the batter. Pour the rest of the batter on top and smooth with the back of a spoon.
  7. Bake for about 40 minutes, until the top is puffed and golden, and a tester plunged into its centre comes out clean.

 

Serve in the baking dish with a generous scoop of vanilla gelato, two spoons and two glasses of Hip Sip Muscat.

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