Blueberry Clafoutis Gordon Ramsay

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Blueberry Clafoutis Gordon Ramsay – What can I make for dessert? I have no idea! Gordon Ramsay’s Blueberry Clafoutis is a French version of a classic dessert. The summer fruit clafoutis is made with pureed blueberries and cream and then baked in the oven. Not only do you have the sweet fruit and rich texture to enjoy, but a thin layer of crunchy crust created by baking the batter in such a way as to create little pockets of air.

BLUEBERRY CLAFOUTIS

Gordon Ramsay’s dessert is bursting with berry and almond flavours, and can be prepared well in advance – in fact, it’s best to make the batter 24 hours ahead
85g flaked almond , lightly toasted
25g plain flour
good pinch sea salt
140g golden caster sugar
3large free range eggs
4large free range egg yolks
375ml double cream
375g blueberry (3 punnets)
a little softened butter , for buttering dishes
sifted icing sugar , to dust

Steps:

  • Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you’re making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
  • When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.
  • Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.

Nutrition Facts : Calories 448 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium

Blueberry clafoutis

  • Preparation and cooking time
    • Total time40 mins
    • Takes 30-40 minutes
  • More effort
  • Serves 8

Gordon Ramsay’s dessert is bursting with berry and almond flavours, and can be prepared well in advance – in fact, it’s best to make the batter 24 hours ahead

HighlightNutrientUnit
kcal448
fat35g
saturates16g
carbs27g
sugars20g
fibre2g
protein8g
low insalt0.28g

Ingredients

  • 85g flaked almond , lightly toasted
  • 25g plain flour
  • good pinch sea salt
  • 140g golden caster sugar
  • 3large free range eggs
  • 4large free range egg yolks
  • 375ml double cream
  • 375g blueberry (3 punnets)
  • a little softened butter , for buttering dishes
  • sifted icing sugar , to dust

Method

  • STEP 1Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you’re making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
  • STEP 2When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.
  • STEP 3Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.
RECIPE TIPS
IN TWO LARGE DISHES

If you prefer, you can make the clafoutis in two 20cm gratin dishes (or shallow flan dishes). Bake them at 190C/gas 5/fan 170C, for about 25-30 minutes.

Peach Clafoutis Ina Garten

Peach Clafoutis Ina Garten

Peach Clafoutis Ina Garten is one of the most delicious ways to savor summer’s most beloved fresh fruit. Isn’t it fun to say clafoutis, pronounced (ka-for-tee)? The term is derived from the old Occitan verb Clair, which means “to fill.” Filling a greased baking dish with sliced, juicy peaches surrounded by a gently sweet, milk, egg, and flour mixture. It’s a pillowy pancake-like dish that’s one of the most beloved home-baked sweets in French cuisine.

If this is your first visit to our website. Thank you for stopping by! Our website is chock-full of delectable recipes. If you’ve tried this dish previously, please share your thoughts

Why you’ll love this recipe:

  • Real fresh peach flavor: Because there are no chemical extracts or syrups used to produce the peach flavor in this Ina Garten recipe, the true star is the pure, natural taste of fresh peaches.
  • It’s made with basic ingredients like fresh peaches, milk, flour, sugar, egg, and extract.
  • if you are a peach lover you will like this Ina Garten recipe.
  • It’s ideal as a breakfast or dessert dish.
  • It’s a refreshing summer dessert that may be baked or grilled.
  • It’s a pillowy pancake-like dessert that’s one of the most beloved home-baked sweets in French cuisine.

What is clafoutis?

The origins of classic French clafoutis may be traced back to the 19th century in Limousin, France, when the dessert was created with the region’s black cherries (with their pits!). The original was cherry clafoutis, but this version was devised to make the most of any product you had on hand.

You may use any seasonal fruit or a fruit mix – for example, you might substitute half of the peaches with any stone fruit like cherries or plums. Make it with fresh blueberries (maybe with a dash of lemon zest), raspberries, or blackberries instead. Make it with apples or pears and a dash of cinnamon in the fall!

Peach Clafoutis Ina Garten
Peach Clafoutis Ina Garten

Ingredient That You’ll Need:

Ina Garten Clafoutis is made using simple ingredients. Some replacements are possible, and I’m sure you already have the majority of the items in your cupboard.

  • Eggs: are necessary for this Clafoutis since they are the one component that allows the sliceable custard magic to happen. I haven’t tried a vegan version, but I’m sure there are methods to avoid the egg if you wanted to, but not in this one.
  • Whole milk: some recipes call for cream, while others call for 2 percent – either works, but heavy cream yields a richer, creamier texture. I prefer to travel someplace in the middle. You may also use half and half if you choose to make it dairy-free, I use my favorite alternative milk, and grease the baking dish with coconut oil or vegetable oil instead of butter.
  • Brown sugar: I adore brown sugar with peaches because they simply seem to go together. Alternately, granulated or coconut sugar can be used. I haven’t tried any liquid sweeteners yet.
  • Flavorings: cinnamon and vanilla extract are essential and depending on the fruit, I like to incorporate lemon zest and almond essence as well. A little drink never hurt anyone either. The brandy or bourbon is optional in this recipe; simply leave it out and slice your peaches when ready to use.
  • All-purpose flour: I normally use Bob’s Red Mill’s all-purpose flour, which is always on hand in my cupboard. They always have all of my baking requirements met. Bob’s Red Mill Gluten Free 1-1 All-purpose Flour is my favorite gluten-free alternative. It’s also a pantry staple in my house. It’s the ideal easy and dependable gluten-free option.
  • Peaches: it wouldn’t be a peach clafoutis without them, but you may use any fruit as long as it’s less than 2 cups. If using frozen fruit, I recommend tossing it in a little flour before adding it to the pan or allowing it to defrost completely and drain any excess liquid so that the texture and consistency of the clafoutis are not affected. If you are using canned beans, I would recommend draining them well before adding them to the Ina Garten recipe.

What is the best way to peel a peach?

You’ll need to peel the peaches for this Ina Garten recipe, and let’s be honest: peach peeling isn’t the most fun task.

We seem to have tried every method for peeling a peach, including blanching and peeling with our hands, paring with a knife, and even peeling like a carrot.

While it depends on how ripe your peaches are (and how many you need to deal with), we prefer the blanch and peel approach.

Try each approach and find which one works best for you.

The peach clafoutis is delectable. The light, creamy flan complements the sweetness of the peaches perfectly. The “crust” adds a lot of texture.

It’s also visually appealing. When you have company, this is a great dish to serve. Enjoy! I hope you’re enjoying a fantastic summer.

Peach Clafoutis Ina Garten
Peach Clafoutis Ina Garten

How To Make Ina Garten Peach Clafoutis?

  1. In a blender, combine the eggs, milk, sugar, vanilla, cinnamon, lemon zest, and salt. To blend, pulse a few times. Pulse in the flour until the mixture is smooth. Place the batter in the refrigerator for at least 30 minutes to rest.
  2. Meanwhile, cut the peaches in half and slice them 1/4 inch thick. Toss the peach slices with the bourbon or brandy and set aside for up to 30 minutes while the batter settles.
  3. Preheat the oven to 350 degrees Fahrenheit. Preheat the oven to 350°F and butter a 10-inch round pan, ceramic casserole, or quiche dish.
  4. Set aside the peaches after removing them from the brandy mixture with a slotted spoon. Swirl the remaining bourbon brandy mixture in the mixer to combine. DO NOT MIX AGAIN. 
  5. Carefully remove the heated pan from the oven. Pour the batter in. Arrange peach slices on top. Alternatively, you might arrange the peaches in the pan first, followed by the batter – either method works. Garnish with coarse sugar.
  6. Return the pans to the oven and bake for 40-45 minutes. Alternatively, bake until the top is golden and puffy and the custard has set. Allow cooling somewhat before sprinkling with powdered sugar and serving. Toppings such as vanilla ice cream or whipped cream are excellent choices.

Recipe Tips

  • Make sure your butter or oil the bottom of the pan well so that your clafoutis slices easily and can be simply removed from the pan.
  • Allow the clafoutis batter to cool! Allow it to rest for 30 minutes. This resting period is critical for producing the most delicate clafoutis. After a spin through the blender, the gluten in the flour is tight and requires time to relax so the resultant custard isn’t too rubbery. If you use a gentler whisk to blend the components, the resting period isn’t as important.
  • Clafoutis, like a Dutch baby, is best served fresh from the oven, so bake it close to the time you intend to serve it. Although, oddly, I enjoy a cold slice as well (I adore cold custard), so I guess it’s a matter of preference.
  • If you want to get creative, reserve half or more of the fruit to arrange on top of the batter after you’ve poured it into the pan liquid to make a pattern – this is completely optional.
  • While the oven is heating up, heat your skillet or baking dish to help the clafoutis puff up faster and higher (similar to how you would when you make a dutch baby). Pouring the batter and fruit into the heated pan immediately begins the cooking process, resulting in a wonderfully puffy clafoutis.
  • I like to sprinkle some sugar on the top to help it get extra golden brown and crispy.
  • There’s no need for a blender. Instead, mix the batter by hand in a bowl until frothy.

W

What’s not to love about crispy rolls filled with warm cream cheese and juicy blueberries? And the best part? A baking sheet and five simple ingredients are all you need. You can whip them up in 10 minutes, bake them for another 10 minutes, and have a delicious dessert in less than 30 minutes. You could even serve these blueberry cheesecake rolls for breakfast or brunch to begin the day with a sweet treat. You can make these gorgeous rolls with your kids for a fun family activity or serve them at parties and potlucks. They’re sure to please everyone.

Let’s get started. It’s so easy. Mix the cream cheese, powdered sugar, and vanilla in a bowl. Then, roll out the dough and cut it into triangles, with the wider end facing you. Spread the cream cheese on the dough and add a few blueberries. Roll it up and place it on the pan. After 10-13 minutes in the oven, these cheesecake rolls are ready to serve.

Blueberry cheesecake rolls recipe

Total time: 25 mins
Serves for: 8 rolls

Ingredients

3 oz cream cheese, softened at room temperature
1/2 tsp vanilla extract
2 1/2 tbsp powdered sugar
1 (8 oz) tube of crescent roll dough (8 rolls)
2/3 cup fresh blueberries

Preparation

  • Preheat the oven to 375°F / 190°C
  • In a large bowl, mix cream cheese, vanilla, and powdered sugar
  • Along the perforated seams of the canned crescent rolls, separate them into 8 triangles. On a flat surface, place a triangle of dough, with the short, wide end facing you and the long triangle pointing away from you. On the bottom third of the dough triangle, spread a tablespoon of cream cheese. Add two rows of blueberries to the cream cheese
  • Starting at the end closest to you, roll the dough forward all the way to the tip of the triangle
  • Create 8 rolls by repeating the process with the remaining ingredients.
  • Bake the rolls for 10-13 minutes, or until they are golden brown. 

For more blueberries inspiration, here are three swoon-worthy recipes that will put a massive smile on your face.

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