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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Fruit & almond clafoutis
Clafoutis
A star rating of 4.6 out of 5.70 ratings

This gorgeous French pudding is full of melt-in-the-mouth goodness. Our easy clafoutis recipe uses a mixture of berries and nutty ground almonds

Nutrition: per serving (for 4)

  • kcal301
  • fat0g
  • saturates0g
  • carbs78g
  • sugars56g
  • fibre7g
  • protein2g
  • salt0.08g
    low
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Method

  • step 1

    Make a syrup by stirring the sugar with the boiling water until dissolved, then steep the mint sprigs in it until cool, about 15 mins. Discard the mint.

  • step 2

    Cook the blackcurrants in the syrup with the glucose for about 5 mins until the fruit is soft. Whizz in a food processor, then strain into a bowl through a sieve (not nylon), rubbing with the back of a ladle or spoon to remove the pips. Stir in the lemon juice and cool.

  • step 3

    Freeze in an ice-cream machine according to manufacturer's instructions until it becomes a thick slush, then scoop into a freezer container and freeze. Or pour into a shallow freezer container and beat 3 or 4 times as it freezes. Before serving, allow to thaw and soften for about 10 mins, then serve with sprigs of fresh mint.

Recipe from Good Food magazine, August 2004

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Comments, questions and tips (20)

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Overall rating

A star rating of 4.8 out of 5.15 ratings

mandyp1979678

Made this today but omitted the mint ( not a big fan). Filled half an ice cube tray with some of the sorbet and the rest in a container as I don’t have an ice cream maker. I thought the idea of dropping a sorbet ice cube in something like gin or Prosecco sounded a fab idea! Love this recipe and it’s…

Elizabethjc

question

I'd like to make this for a dinner party, but one of my guests can't have citrus fruit. Can I make it without the lemon juice?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can leave out the lemon juice and it will still work. You could add about 5 tablespoons of apple juice instead (cloudy apple juice is especially good). We hope this helps. Best wishes, BBC Good Food Team.

mary.minett.911

Made this delicious pallet cleanser but added creme de cassis takes it to another cheeky level.

zctlm35

question

I tend to prefer to leave skins, pips etc in if possible. If anyone has tried, does it completely ruin the flavour or texture to leave these in and not strain them out? Thanks.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We've only tried this with the sieved blackcurrant puree, however if you like the texture of the seeds and skins then there's no reason you can't leave them in. We hope this helps, BBC Good Food Team.

Porri

Love this recipe, make it every year with blackcurrants from our garden. Makes a nice change to jam and it turns out beautifully every time. I have a basic ice cream maker but find the easiest way is to pop the lot into a shallow container, let it freeze and then cut into cubes and blend to give a…

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