Strawberry clafoutis with champagne cream
https://www.coop.co.uk/recipes/strawberry-clafoutis-with-champagne-cream
The original French recipe is traditionally made with cherries, but this strawberry version is perfect for summer
-
Feeds
6
-
Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 23g
Share this recipe
Ingredients
- 250g Co-op British strawberries, hulled and quartered
- 100ml Co-op Les Pionniers Champagne
- 65g caster sugar
- 10g Co-op unsalted butter, for greasing
- 50g Co-op plain flour
- 2 Co-op British free range eggs, lightly beaten
- 270ml Co-op semi-skimmed milk
- 1 tsp vanilla extract
- 150ml Co-op double cream
Method
- Put the strawberries in a bowl with the Champagne and 15g of the caster sugar, then set aside
- Preheat the oven to 200°C/fan 180°C/Gas 6, and grease 6 medium-sized ramekins with butter
- Put the flour and remaining caster sugar in a mixing bowl with a pinch of salt
- Combine the eggs, milk and vanilla extract in a jug, then slowly pour into the dry ingredients, whisking all the time, until you have a smooth custard
- Strain the strawberries, reserving the liquid, then divide them between the prepared ramekins
- Pour the custard over the top, then put on a baking tray and bake in the oven for 30-35 mins, until puffed up and golden, with a wobble in the middle
- Meanwhile, pour the double cream into a bowl, add the reserved liquid from the strawberries, then whisk until the mixture forms soft peaks
- Once the custards are cooked, remove from the oven and allow to stand for 5 mins — they will sink a bit, but don’t worry
- Top with a spoonful of the Champagne cream and serve
