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Clafoutis, raspberries, vanilla ice cream, black pepper |

BBQ, Brunch, Vegetarian, Gluten free, Sweet, Ice cream, Biscuit Dough, Fruits

A classic that can be devoured at any time, raspberries accompany this soft, chewy cookie. A touch of freshness with vanilla ice cream enhanced with freshly ground black pepper.

Note

Vous pouvez réaliser une pâte à clafoutis jusqu'à 4 à 5 jours à l'avance, en la gardant au réfrigérateur.

La coloration vous donne une bonne idée de la cuisson.

Utilisez des fruits qui supportent bien la cuisson au four pour cette recette.

It's possible to use all-purpose flour instead of gluten-free flour, but here we suggest you make this recipe gluten-free.

Ingredients

Recipe for 4 servings

Clafoutis dough

70 Gr

Softened butter

100 Gr

Sugar

1 Unit(s)

Egg

1 Unit(s)

Egg yolk

100 Gr

Almond powder

10 Gr

Gluten-free flour

1.50 Tbsp

Cornstarch

80 Ml

Cream 35%

0.50 Tray(s)

Raspberries

Assembly and finish

4 Scoop(s)

Vanilla ice cream

8 Turn(s)

Black peppercorns

12 Unit(s)

Raspberries

2 Tbsp

Icing sugar

Preparation time: 45 min

Preheat your Oven at 350 °F

Setting up

Sift the flour with the cornflour and almond powder.

Clarify the egg yolk (separate the yolk from the white).

If you have metal molds, butter and lightly flour (or sugar) them.
Clafoutis dough

In a bowl with a whisk attachment, vigorously mix the butter with the sugar, then add the egg and yolk and whisk again.

Add the dry ingredients and cream alternately, always ending with the dry ingredients.

Ideally, keep the clafoutis dough in the fridge for an hour before baking.
Assembly and finish

Dans une assiette, déposez le clafoutis de framboise (ou la portion).

Dessus, déposez une belle boule de glace vanille, deux tours de moulin à poivre noir.

Déposez ici et là des framboises, finalisez en saupoudrant un peu de sucre glace.