These lovely little individual clafoutis are delicious served warm with vanilla ice cream or at room temperature with coffee.
The recipe is taken from Ottolenghi's book Ottolenghi and makes a perfect dinner party dessert. You can if you prefer make one large one for which you will need a 20cm round baking dish.
Ingredients:
6 ripe red plums
3 eggs, separated
70g caster sugar
70g plain flour
1 tsp vanilla essence
150ml double cream
a pinch of salt
1/2 vanilla pod
icing sugar, to finish
Method:
Preheat the oven to 190˚C/170˚C fan/AGA baking oven
Lightly brush 6 small baking dishes (roughly 10cm diameter, 2cm deep, ceramic ramekins are ideal) with some vegetable oil, then line with a circle of baking paper that comes 1.5cm above the edge of the dish.
Halve the plums, remove the stones and cut each half into 3-4 wedges, arrange half the fruit over the base of the lined dishes and set the rest aside.
6 ripe red plums |
Next make the batter, whisk the egg yolks with half the sugar until thick & pale. Using a rubber spatula fold in the flour, then the vanilla essence, cream & salt. Slit the vanilla pod and scrape the seeds and add to the batter.
3 egg yolks, 35g caster sugar, 70g plain flour, 1 tsp vanilla essence, 150ml double cream, a pinch of salt, 1/2 vanilla pod |
Whisk the egg whites with the remaining sugar until they form stiff, but not dry, peaks. Fold them gently into the batter mixture and pour over the plums to reach about 3/4 of the way up the paper cases. Place in the oven for 15-20 mins.
3 egg whites, 35g caster sugar |
Take out of the oven and quickly arrange remaining plums on top. Return to the oven and continue to bake for about 5 minutes, test if cooked by inserting a skewer into the centre, if it comes out clean, they are ready.
Allow to cool slightly before removing from the tins.
Dust with icing sugar and serve.
Yotam Ottolenghi is a world renowned chef and cook book author, his books are filled with beautiful recipes that are full of flavour, inspired by his childhood in Jerusalem. If you are interested in purchasing Ottolenghi or any other Ottolenghi cookbooks, please click on the link.
Thank you, Jacqui
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