Raspberry Clafouti With Almond Crumble And White Chocolate Cream

Cooking with Paula McIntyre

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27d ago 5:17

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Almond crumble 25g soft butter 30g plain flour 25g finely chopped almonds nuts 30g castor sugar

Rub the butter and flour together to coarse crumbs. Rub in the sugar and nuts.

Raspberry Clafouti 300g raspberries, tossed in 25g castor sugar and 3 tablespoons brandy or whiskey 30g melted butter plus more for greasing 2 tablespoons Demerara sugar 3 eggs 40g castor sugar 250ml whole milk 75g plain flour 1 teaspoon vanilla extract

Brush a baking dish with butter and scatter over the Demerara sugar. Set oven to 180oc. Whisk the eggs with the sugar until pale and creamy – will take about 8 minutes at full speed with an electric mixer. Sieve in sugar and add the milk. Whisk to a smooth batter and then whisk in the vanilla, flour and melted butter. Spoon the raspberries and any juices into the dish and pour the batter on top. Scatter over the crumble and bake for about 25 minutes. Serve straightaway from the oven.

White chocolate cream 250ml double cream 50g white chocolate finely grated Whisk the cream and fold in the chocolate.

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