Raspberry Clafoutis Joe Wicks

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Raspberry Clafoutis Joe Wicks; It’s is lightweight and delicious! Just allow that rich, sweet custard, with hints of vanilla and a buttery background, to slowly slip down your throat and you will be taken back to all the stylish Parisian cafes you dreamt you were sitting in while reading Amélie as a pre-teen. Now close your eyes and imagine having one with a (black) coffee on a sunny Parisian patio. That’s right, you totally pulled it off.

Raspberry Clafoutis

Alix de Montille substituted raspberries for the typical cherries in this traditional French dessert in order to better complement Jean-Marc Roulot’s brand-new raspberry eau-de-vie, La Framboise du Roulot.

YIELDS:6

PREP TIME:0 HOURS 20 MINS

TOTAL TIME:0 HOURS 50 MINS

INGREDIENTS

1/2 c. all-purpose flour

1/4 c. sugar

2 tbsp. sugar

salt

3 large eggs

3 tbsp. unsalted butter

Finely grated zest of 1 lemon

1/4 c. milk

2 tbsp. milk

1 1/2 pt. raspberries

confectioners’ sugar

DIRECTIONS

  1. Set the oven to 350 degrees Fahrenheit. 9-inch gratin dish with butter. Mix the flour, sugar, and a dash of salt in a bowl. Eggs, butter, and lemon zest are added while whisking continuously. Add the milk and continue whisking for three minutes or until extremely light and creamy. The batter should be poured into the gratin dish, followed by the raspberries.
  2. Bake the clafoutis for about 30 minutes, or until it is brown and set. Allow to cool a bit. Slice into wedges, then serve dusted with confectioners’ sugar.

Easy Raspberry Clafoutis Recipe

The star of your breakfast or brunch will be this traditional raspberry clafoutis dish, which combines fluffy, golden cake with fresh berries.

What Is Raspberry Clafoutis?

The traditional rustic French dessert raspberry clafoutis, also known as raspberry clafouti, is created with a custardy, pancake-like vanilla batter and flecked with sour, tangy raspberries. This berry-flavored delight can be served by home bakers for breakfast, brunch, lunch, or dessert.

Making Raspberry Clafoutis: 5 Tips

This simple French dessert can be made by bakers of all experience levels. Make the most of a simple raspberry clafoutis recipe by using the advice below.

  1. 1. Swap the fruit. Incorporate complementary fruits for tasty variations on this classic confection. Add additional berries, like blueberries, strawberries, and blackberries, or incorporate sliced stone fruits, like peaches, apricots, and plums. Using a combination of rhubarb and cherries will add tartness and sweetness to the dish.
  2. 2. Experiment with additions. Customize this simple batter to include your favorite spices and extracts. Incorporate warm spices, like cinnamon and nutmeg, for a fall-friendly twist on a clafoutis. Infuse the filling with orange or lemon extract and lemon zest for some citrusy flavor. Adding almond extract or crushed nuts (like walnuts and almonds) will give the batter some savory, nutty notes. Top the clafoutis slices with a dollop of homemade ice cream or whipped cream for a creamy finish.
  3. 3. Change the format. Make raspberry clafoutis in various baking vessels, including springform cake pans, casserole dishes, and individual ramekins.
  4. 4. Bake it just right. Your baked clafoutis should ideally have a semi-solid, custardy texture with a little jiggle. Remove the dessert from the oven when the center of the cake springs back when poked lightly.
  5. 5. Store in the fridge. It’s best to enjoy this moist cake immediately, but you can cover and store it in the refrigerator for up to 2 days.

Easy Raspberry Clafoutis Recipe

SERVES

6

PREP TIME

10 min

TOTAL TIME

40 min

COOK TIME

30 min

Ingredients

  • 3 large eggs
  • ⅓ cup sugar, plus 1 tablespoon
  • 1 tablespoon unsalted butter, melted, plus more for greasing
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup all-purpose flour
  • 3 cups raspberries
  • Confectioners’ sugar, for topping

Note: The total time does not include 15 minutes of inactive time.

  1. Butter-grease a 9-inch baking dish or cake pan and preheat the oven to 375 degrees Fahrenheit.
  2. Eggs, sugar, butter, milk, vanilla extract, and salt should all be thoroughly incorporated in a large mixing basin.
  3. Add the flour, sift it in, and whisk for 1-2 minutes, or until the batter is smooth and barely incorporated.
  4. Fill the baking dish with the batter. Add fresh raspberries to the batter’s top.
  5. 1 tablespoon of sugar should be added to the raspberries.
  6. Place the baking dish in the oven, and bake for 30 minutes, or until the clafoutis is brown and gently bounces back when pushed.
  7. The cake should cool for 15 minutes after the pan has been taken out of the oven.
  8. Serve the clafoutis warm or at room temperature after dusted with powdered sugar.

5 easy recipes from Joe Wicks

Five quick recipes from The Body Coach himself, Joe Wicks, for straightforward and tasty breakfasts, lunches, and dinners will help you switch up your midweek routine.

Joe Wicks, a personal trainer, online nutrition consultant, and Instagram phenomenon, has mastered the art of making enough food for a day without spending hours in the kitchen. As he explains below, he’s developed five dishes specifically for BBC Good Food, along with his best advice.

“My daily food plan consists of three main meals: a reduced-carbohydrate breakfast, lunch, and dinner to consume after an HIIT (high-intensity interval training) session. If you would like exercise in the morning rather than the evening, you can switch the meals. I like to start my day with a large glass of cold water straight from the refrigerator and continue to stay hydrated throughout the day because staying hydrated helps your body burn fat. I advise having two nutritious snacks every day; I’ve listed a few of my favorites for you to select from. This will keep you satisfied and energized. Choose two of the following per day, and ideally only consume two fruit snacks each week:

  • 1 hard-boiled egg
  • 23g raw nuts (choose from almonds, macadamias, cashews and walnuts)
  • 2 wholemeal rice cakes topped with 1/4 avocado smashed with a squeeze of lemon and some seasoning
  • 1 portion of fruit: choose from 55g berries (blueberries, strawberries, raspberries or blackberries), 1 apple or 1 pear, or 165g melon.’

Scrambled egg & feta hash

Making this quick meal with a lot of protein only takes 15 minutes. The eggs are served on a bed of spinach, which keeps the carbohydrate content low, and are flavorful thanks to the feta cheese, chives, and spring onions. It includes two of your five-a-day, as well as a source of calcium, vitamin C, and iron. This is a terrific way to start the day and keep satisfied until lunch.

Cashew curry

This low-carb, really simple meal will satisfy your taste for curry. Lean chicken and cashew nuts provide plenty of protein, and you can change up the sides by selecting from spinach, kale, runner beans, asparagus, or broccoli. The recipe yields three servings but can be stored in the refrigerator for up to three days, so tomorrow’s lunch is taken care of!

Red pepper prawns with basmati rice

You won’t believe how quick and simple this is to make—the preparation and cooking time combined are less than 15 minutes. It contains a lot of protein and carbohydrates, making it the perfect breakfast to have after one of Joe’s 20-minute HIIT exercises.

Turkey bubble & squeak

In just 25 minutes, you can have a quick lunch or dinner on the table that converts the leftovers from a roast into something much leaner. Make gratinated root vegetable patties, use any leftover turkey or chicken and gravy in the meaty topping, and top with a dollop of sweet cranberry sauce to complete the dish.

Chicken tagine with spiced Brussels & feta

When they try them in this recipe packed with spices, even sprout haters will change their minds. Coconut oil is used to fry the cheap chicken thighs and chickpeas, and crumbly feta cheese is added on top. I just adore Brussels sprouts, adds Joe. It balances their earthiness with the sweet and spicy flavors of the tagine, making this method of cooking them incredibly appetizing. If you prefer bone-in, skin-on chicken thighs, use those in the recipe; however, the total cooking time will need to be extended by about 15 minutes.

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