Mary Berry’s Clafoutis is a heavenly French fruit dessert that s extremely easy to make. The recipe in itself is very low in calories and can often be used to sweeten up a roasted chicken dish. You know what else it goes amazingly well with? Mary Berry’s Late Summer Spiced Plum Compote . This is where the magic happens. The taste of plum merges perfectly with the pure and light flavour of Blueberry Clafoutis With Frozen Berries.
Is there anything more French and delicious than a clafoutis? This simple summertime dessert is perfect for entertaining. The creamy custardy texture is enriched by the fresh fruit and sweetened by the sugar in the batter. You can use either fresh or canned cherries. I prefer fresh, but when you can’t get them, store-bought are just fine, and also the health benefits of berries makes this recipes healthier.
you’re going to make the perfect dessert. You’ve got the fruit, your apron is clean and you can’t wait to get started! As a massive fan of Mary Berry, I’m always on the lookout for new cookery books. Over the years I’ve been proudly cooking everything that comes out the cover of her well-known forays into cookery, whether it’s Baking and classics such as orange muffins.
Mary Berry Clafoutis
Mary Berry’s clafoutis is the best! Mary Berry, who we all know and love, has been in the spotlight recently, with her show and her cookbooks. I have been making a clafoutis for years and it is an absolute delight. I often make it during the summer months as I think it is absolutely yummy, but also a very refreshing cake too. It’s fantastic to eat in the warmer months (or anytime if you find yourself missing summer) and it’s always a great option for any type of get together. It’s not hard to make and anyone can do this.
- Preparation time
- less than 30 mins
- Cooking time
- 30 mins to 1 hour
- Serves 4-6
For the fruits
- 300g/10½oz frozen berries
- 2 tbsp caster sugar
- 1 vanilla pod, split
- 30g/1oz flaked almonds
For the batter
- 4 free-range eggs
- 130g/4½oz caster sugar
- 25g/1oz plain flour, plus extra for dusting
- 100ml/3½fl oz full-fat milk
- 150ml/5fl oz double cream
- few drops almond essence
- butter, for greasing
For the white chocolate sauce
- 250ml/9fl oz double cream
- 200g/7oz white chocolate chips
- Set the oven to 200°C, 180°F, or Gas 6.
- Frozen berries should be combined with sugar and vanilla in a bowl to prepare the berries. While making the batter, leave the fruit to macerate.
- To prepare the batter, double the volume of the eggs and sugar in a bowl, then stir in the flour. After bringing the milk, cream, and almond essence to a boil in a separate pan, letting the mixture cool somewhat, and stirring to include, add the liquid to the mixture of eggs and sugar.
- A hefty baking dish should be butter-greased and lightly dusted with flour. Place the batter in the dish, then add the remaining berries after adding the first half. After scattering the almonds on top, bake for 20 to 25 minutes.
- To make the white chocolate sauce, bring the cream to the boil in a small saucepan, then remove it from the heat and stir in the white chocolate chips.
- Serve the clafoutis with white chocolate sauce poured over the top.
Blueberry Clafoutis With Frozen Berries
Blueberry Clafoutis With Frozen Berries is a traditional French dessert, similar to a pancake but filled and topped with fruit. This version is bursting with blueberries, making it perfect for Sunday brunch or lazy weekend mornings. You can use fresh or frozen berries; if the berries are frozen, they’ll release more juice into the batter as the clafoutis bakes, creating an even juicier dish!
- Total 45min
- Prep 15min
- Cook 30min
Nothing makes me happier than a dessert that is quick to create, especially one that can be assembled ahead of time and baked just before serving. Although the clafoutis is finest when served right away, the batter can be prepared up to 24 hours ahead of time and stored in the refrigerator. A pudding that has just come out of the oven makes you look like a domestic goddess and is likely to satisfy the crowd. Making this is quite easy, and the vanilla and blueberries combine to make a delightful dessert. The best way to eat it is warm, but avoid burning your mouth by being too eager. I can talk from experience. Serve it with a dollop of cream after letting it cool just a little.
|160g||unsalted butter, melted and cooled|
|1||vanilla pod, split lengthways, or 1 tsp vanilla bean paste|
|1 tbsp||granulated sugar, for sprinkling|
You will need: a baking dish, approximately 25cm in diameter and 4cm deep.
- Set the oven’s temperature to 200°C/180°F.
- In a mixing dish, whisk the eggs just enough to combine them, then add the flour. Whisk in the cooled, melted butter, then add the sugar and milk gradually. The vanilla paste or seeds (scraped from the pods) should then be whisked in.
- A baking dish with a diameter of 25 cm and a depth of 4 cm should be lined thickly with the 40g butter. Place all of the blueberries in the oiled dish’s bottom, then pour the batter on top.
- After 10 minutes of baking, reduce the heat to 180°C/fan 160°C. After another 10 minutes of baking, poke a skewer into the center to see whether the clafoutis is done by checking if it comes out clean. If not, keep baking and check every five minutes.
- Before serving, take the food out of the oven and let it cool for ten minutes. If you wish to serve the clafoutis before it sinks, make careful to warn them that it is quite hot and that it will sink very slightly as it cools.
- Before serving, add some granulated sugar on the top.
Mixed berry clafoutis recipe
This traditional dessert is a fantastic way to end any dinner thanks to its creamy, custardy base and tangy fruit. It may be made with practically any fruit you like. Apples that have been slightly precooked, figs, or gooseberries are all great options.
- 50 g Plain flour
- 50 g Caster sugar
- 150 ml Double cream
- 2 Eggs
- 40 g Butter, melted and cooled
- 100 g Blueberries
- 100 g Redcurrants
- 100 g Cherries, stoned and cut in half
- 1.8 oz Plain flour
- 1.8 oz Caster sugar
- 5.3 fl oz Double cream
- 2 Eggs
- 1.4 oz Butter, melted and cooled
- 3.5 oz Blueberries
- 3.5 oz Redcurrants
- 3.5 oz Cherries, stoned and cut in half
- 1.8 oz Plain flour
- 1.8 oz Caster sugar
- 0.6 cup Double cream
- 2 Eggs
- 1.4 oz Butter, melted and cooled
- 3.5 oz Blueberries
- 3.5 oz Redcurrants
- 3.5 oz Cherries, stoned and cut in half
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 4
- Set the oven’s temperature to 180°C/gas mark 4. Butter should be used to prepare a 20 cm cake mould, a shallow pudding dish, or even individual tart tins.
- Butter should be melted in a skillet until it just begins to turn color, but not until it burns. Give it time to cool.
- The eggs, sugar, and cream should all be combined and placed in a big bowl. If you like, you can now include some vanilla. To prevent any lumps, add the flour a bit at a time while whisking. Melted butter is the final ingredient to be added to the batter, and it is well combined once more.
- The base of the prepared cake pan, pudding dish, or individual tart tins should be equally covered with the fruit. Over the fruit, evenly distribute the batter.
- Bake the clafoutis for 20 minutes, or until it is brown. Bake until golden for individual servings, 8 to 12 minutes. Serve hot.
WHAT IS CLAFOUTIS?
The clafoutis is very classy. You’ll be shocked at how simple and impressive it is to make. If you’ve never had it before, it consists of a custard-like foundation that is filled with any summer fruit you happen to have on hand (hey, still so simple). The completed dish has a texture that is somewhat like to flan and is more like a thick custard.
I decided to put my own touch on this traditional dish by using three times as much berries because I adore anything with fresh berries in the summer.
Additionally, the creamy custard filling isn’t overly sweet. You know those times when you only need a little something yet want to feel light, almost healthy, and satisfied with your dessert choice? IT IS HERE! I’m not claiming it’s healthy per se, but the fact that it doesn’t contain a lot of sugar is a good place to start, right?
What else will you enjoy? In the blender, clafoutis is prepared, baked, and then served warm. While you eat dinner, you can let it bake; when you return, it will be perfectly prepared. Pour some powdered sugar on top before serving for a bit of sweetness, and then enjoy the warm custardy filling as it melts in your mouth.
Better yet, you don’t even have to limit yourself to dessert to appreciate it. Clafoutis is similar to a large pancake, Dutch Baby, or crepe, therefore it’s excellent for breakfast as well! A hot cup of coffee, a plate of warm, somewhat sweet Triple Berry Clafoutis, and a terrace under the warm summer sun? That is the ideal morning, my friends.
Triple Berry Clafoutis
An easy and elegant French dessert that’s delicately sweet, made with your favorite summer fruits!
- Course: Dessert
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Servings: 6 -8 servings
- 1/2 Tablespoon butter
- 1 cup milk
- 3 eggs
- 1/2 cup sugar + 2 Tablespoons, divided
- 1 Tablespoon vanilla
- 1/2 lemon, zested
- 2/3 cup all-purpose flour
- 1/8 teaspoon salt
- 16 ounces mixed berries, raspberries, blueberries, blackberries
- Powdered sugar, for topping
- Set the oven to 350°F. Put 1/2 Tablespoon butter and a tart (or pie) pan or oven-safe skillet in the oven. Allow the pan to heat in the oven while you evenly swirl the melted butter across the pan to thoroughly oil it.
- In the meantime, combine the milk, eggs, 1/2 cup sugar, vanilla, and lemon zest in a blender or bowl with an immersion blender. until thoroughly blended. Add salt and flour. Blend until barely frothy after about a minute.
- Pour enough batter into the hot pan to cover the surface by about 1/4 inch. Allow to sit for 1-2 minutes until batter is just beginning to set (this will help the berries remain in the middle). On top of the baked batter, arrange the berries in a uniform layer and top with the final 2 teaspoons of sugar. Over the berries, add the remaining batter. If necessary, smooth the top using the back of a spoon.
- 45 to 55 minutes for baking The center of the clafoutis will rise (and deflate as it cools once done cooking). When finished, the edges of the knife should be golden brown.
- After baking, clafoutis is best served warm, but it can also be eaten cold or at room temperature. Prior to serving, top with powdered sugar.
For any leftovers, cover and store in the fridge. Reheat at 300°F for 10-15 minutes until warm.
HEALTH BENEFITS OF BERRIES
The health benefits of berries are numerous. Berries are jam-packed with nutrients and antioxidants that can help reduce the risk of cardiovascular diseases, lower blood pressure and blood sugar levels, improve brain function, boost immune system and more. Berries are some of the most powerful fruits that exist. They are known to cure diseases like cancer, and they can slow down aging.
Berries are naturally sweet and bursting with potential health perks.
Eat a few berries, and your tongue will immediately fill with sweetness. They taste just as fantastic for dessert as they do for breakfast. However, research also demonstrates that berries provide a variety of health advantages, including enhancing cognitive function, decreasing blood pressure, and assisting in the prevention of cancer.
You should be able to tell that berries are nature’s candy simply by looking at them. Especially in terms of antioxidants, vibrant, highly colored fruits and vegetables have some of the highest quantities of nutrients. The proprietor of Rethink Nutrition in Manhattan, Kansas, Anna Binder-McAsey, RD, claims that berries are among the fruits with the most vivid colors. Anti-inflammatory qualities of these antioxidants may help shield your body from disease as you age. Berry consumption should be seen as a healthy component of an anti-inflammatory lifestyle for both chronic disease treatment and prevention, she continues.
Grab a handful of blackberries, raspberries, blueberries, and strawberries, then start chewing. Here are nine advantages that berries may provide.
1. Berries Keep You Mentally Sharp, Thanks to Anthocyanidins
According to a study that was published in the Annals of Neurology, women who had roughly two servings of strawberries or one serving of blueberries per week showed less mental impairment over time than their counterparts who did not consume these nutrition powerhouses. 16,010 women over the age of 70 provided data for the study, which was conducted. The highest berry consumers delayed cognitive deterioration by almost 2.5 years. Elizabeth Devore, a doctor of science, associate epidemiologist at Brigham and Women’s Hospital in Boston and an instructor of medicine at Harvard Medical School, also in Boston, is the study’s lead author. “We think that the effect might be related to a class of compounds called anthocyanidins, which is a type of flavonoid,” she says. These substances, which are virtually solely found in berries, are known to pass the blood-brain barrier and accumulate in the brain’s learning and memory centers.
2. To Prevent or Manage Diabetes, Berries Are a Great Choice
Although berries are sweet, they are not the type of sweet that should have diabetics fleeing for cover. People with diabetes can include them in their diet as a serving of fruit because they include fiber, advises Georgetown, Texas-based registered dietitian Nancy Copperman, RD, a nutrition consultant in community health. Raspberries are among the greatest berries to choose from because they are high in fiber. According to the U.S. Department of Agriculture, one cup of raspberries has 15 grams (g) of carbs and 8 grams (g) of fiber (USDA).
Blackberries are an excellent alternative. According to the USDA, one cup of these berries contains 14 g of carbohydrates and 8 g of fiber. Choose fresh fruit over juice as juice is devoid of fiber, and consider eating berries on their own or when combined with another nutrient-rich item (like oatmeal), rather than, say, in a muffin that is high in carbohydrates.
When it comes to diabetes prevention, berries will fit in your healthy diet, too. In fact, a study published in April 2017 in PLOS Medicine found that, of about 500,000 Chinese adults, those who consumed fresh fruit daily were 12 percent less likely to develop diabetes compared with those who avoided it. Fruits that are lower on the glycemic index, which includes berries, might be the best options for blood sugar regulation, the researchers point out. In general, when enjoyed whole, these foods carry a low glycemic load, meaning they are unlikely to cause sharp swings in blood sugar levels.
3. Berries Might Prevent Parkinson’s Disease Due to Their Flavonoid Content
According to research that was published in Neurology, those who consume at least two servings of berries each week have a 23% lower risk of getting Parkinson’s disease than their peers. The same study revealed that men who consumed the most flavonoids, which are found in large quantities in berries, reduced their risk by 40%. In addition to eating them straight, you can also add fresh or frozen berries to other high-nutrition foods like yogurt and salads to get your daily portions.
4. Reduce Inflammation and Prevent Heart Disease With Berries
Berries are one of the American Heart Association’s “superfoods” because they are rich in flavonoids, antioxidant plant components linked to a decreased risk of heart disease. They fall within the same group as dark leafy greens, nuts, seeds, salmon, and oats. Berries may, in fact, help reduce women’s risk of heart attacks, claims the group. A meta-analysis of 22 randomized, controlled trials found that eating berries helped lower LDL (“bad”) cholesterol levels as well as systolic blood pressure, body mass index, and measurements of blood sugar. This study was published in March 2016 in Scientific Reports.
According to Binder-McAsey, the antioxidants in berries “support healthy cell activity and defend against inflammation.” She explains that type 2 diabetes, which increases the risk of developing heart disease, and heart disease are both caused by underlying inflammation. Include as many different-colored fruits and vegetables in your diet, in addition to berries.
5. Berries May Help You Maintain or Lose Weight
Berries offer us a feeling of fullness because of their fiber and liquid content, according to Copperman, and feeling satisfied is a crucial component of regulating your diet. Berries are a healthy option for diets because they are low in calories as well. According to the USDA, strawberries contain 48 calories per cup, blueberries have 86 calories, blackberries have 65 calories, and raspberries have 64 calories. You might be able to incorporate fruits like berries in tiny amounts even if you’re following a diet that allows for very little carbohydrates, such as the ketogenic diet. For instance, 10 raspberries offer 1.2 g of fiber and 2.3 g of carbohydrates.
Interestingly, there may be something more going on when it comes to weight loss. In a study published in August 2018 in Nutrients, overweight and obese men in a small randomized, controlled trial who ate a high-fat diet along with just under an ounce of blackberries per day for a week burned more fat and had improved insulin sensitivity compared with the control group.
Allow your culinary imagination to inspire you to experiment with berries in nutrient-dense dishes like fresh fruit sauces and salad dressings, pair them with almonds for a quick snack, or simply eat them on their own. Instead of using a lot of oil, “emulsify them and make them part of a fruit vinaigrette,” advises Copperman.
6. Lower Blood Pressure by Boosting Blood Vessel Function With Berries
You have some scrumptious news in your effort to lower your blood pressure: According to a study published in February 2019 in The Journals of Gastroenterology: Series A, anthocyanins from blueberries circulate in the bloodstream where they can enhance blood vessel function. Researchers found that consuming slightly more than 1 cup of wild blueberries daily for a month increased blood vessel dilatation, which in turn reduced systolic blood pressure. A control beverage had no impact.
According to Copperman, “the blood pressure benefit goes back to the antioxidant properties they all share and also your genetic predisposition,” noting that a diet high in berries may be especially beneficial for people with a history of heart disease (high blood pressure is a risk factor for heart disease). Berries’ chemical constituents work to reduce systemic inflammation, which can accompany high blood pressure and contribute to general body wellness.
7. Help Fight Cancer by Adding Berries to Your Diet
Berries rich in flavonoids, like blueberries and raspberries, are a crucial component of a diet that prevents cancer. According to a review published in October 2016 in Antioxidants, berries have been proven to help prevent gastrointestinal, breast, and maybe even liver, prostate, pancreatic, and lung cancers. This could be due to the fact that substances like anthocyanins and flavonoids may lower inflammation, shield cells from DNA damage that can cause cancer, and prevent the spread of cancerous cells.
Berries should definitely be included in cancer prevention diets because they often place a strong emphasis on fruits and vegetables. Again, Copperman emphasizes that any cancer-prevention effect is increased by ingesting a wide variety of fruits and vegetables.
8. Eat Prebiotic-Rich Berries for a Healthy Gut
Prebiotics are equally as important as probiotics in maintaining the health of your microbiome, which is the collection of bacteria in your gut. Berries are foods high in prebiotics but not probiotics. According to Binder-McAsey, these meals are high in fiber and feed the bacteria in the gut. According to the Harvard T.H. Chan School of Public Health, a healthy microbiome plays a crucial function in the immune system and guards against diseases that could make you ill. Additionally, she claims that dietary fiber encourages regular bowel motions.
9. Help Fight Urinary Tract Infections With Berries
The berry most closely linked to urinary tract health is cranberries. According to Binder-McAsey, and with good reason. The E. coli bacteria strain that causes urinary tract infections (UTIs) has been demonstrated to be resistant to anthocyanins found in cranberries. Consuming cranberries was found to lower the risk of UTIs by 26% in women who are more susceptible to the infections, according to a comprehensive review and meta-analysis of seven randomized, controlled trials that was published in The Journal of Nutrition in December 2017.