This is a truly nice dessert. Dropping the redcurrant on top of the half cooked clafoutis, gives these plump and full of flavour berries a tangy kick. It gives this late cropping fruit a rewarding result. 


Serves 4                              Preparation & Cooking time 10 + 20 minutes

  • 1 cup (250 g) redcurrant
  • 2 free range eggs
  • 1/8 cup (10 cl) milk
  • 4 Tbsp (60 g) soft butter
  • 1/2 cup (100 g) brioche
  • 4 Tbsp (60 g) powdered sugar
  • 4 Tbsp (60 g) ground almonds
  • Icing sugar for decoration

Preheat oven to 365°F (180 °C). In a saucepan warm the milk. Crumble the brioche and pour the milk and let soak for 10 minutes. Rinse and hull currants. Separate the egg whites from the yolks.

In a bowl, mix together the brioche with milk, almonds, egg yolks, butter and 2/3 of sugar. Beat the egg whites until stiff and, without stop beating, pour the remaining sugar. Stir in the preparation.

Butter a porcelain mold, place the currants then add the preparation to the egg whites. Bake for 20 minutes. Serve the clafoutis warm, dusted with icing sugar if you like.

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