Logan Pearsall Smith
Plum & Dried Black Grapes Frangipane Clafoutis
Adapted from Tartlette’s recipe here
For the clafoutis:
3/4 cup vanilla sugar
1 1/2oz clarified butter/ghee, at room temperature (or butter)
1 tsp vanilla extract
3 eggs, separated
200ml light cream
1/2 cup whole almonds, ground
3 tablespoons all purpose flour
pinch of salt
4 plums, halved and pitted
For the plum/dried fruit compote:
4-5 plums, pitted & chopped
1/2 cup dried black grapes
1/2 cup brown sugar
1 tsp vanilla extract
1/4 cup mango juice (You can use orange juice. Mango juice was all I had)
For the frangipane clafoutis:
Preheat the oven to 170C. Lightly coat 6 ramekins with cooking spray or a dab of butter and place them on a baking tray. Set aside.
Grind the almonds, with skin, in a coffee grinder, with 1 tbsp of sugar, till fine, Do it in short burst so that it doesn’t end up as paste.
In a large bowl whisk together the sugar, clarified butter, vanilla extract and the egg yolks until the mixture is a smooth paste. Add the cream little by little.
In a separate bowl, stir together the almonds, flour and salt, add this to the egg yolk mixture and whisk until well blended.
In a very clean bowl, whip the egg whites until stiff and gently fold them into the almond mixture.
Divide evenly among your ramekins (make sure to fill them only 3/4 of the way up) and place 1/2 a pitted plum, cut side up, and a few dried grapes on top of the batter. Bake for about 25-30 minutes.
Serve warm with the plum & dried black grape compote and/or a dollop of unsweetend whipped cream.
Prepare the plum & dried black grape compote :
Put all the ingredients in a pan, mix, and simmer for 15-20 minutes till thick and syrupy. Adjust sugar if required. You might need to add some lime juice if your plums are sweet. Mine were SOUR!
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