RASP­BERRY AND CO­CONUT CLAFOUTIS

Recipe Raphaella Frame-tolmie

House and Leisure Food - - HL FOOD -

300g rasp­ber­ries 3 eggs 60g caster sugar 300ml co­conut milk a pinch of salt ½t vanilla ex­tract 60g plain flour ½t bak­ing pow­der

Serves 6–8

Lightly grease a 22cm bak­ing dish and ar­range half of the rasp­ber­ries in­side it. Com­bine the eggs and sugar and beat un­til light and fluffy. Add the co­conut milk, salt and vanilla ex­tract, and whisk to com­bine. Sift in the flour and bak­ing pow­der and whisk through for about a minute un­til smooth. Pour the bat­ter into the bak­ing dish, and scat­ter the re­main­ing rasp­ber­ries over the top. Bake at 180°C for 45 to 50 min­utes, or un­til puffed and golden. Re­move from the oven and dust with ic­ing sugar if de­sired (the clafoutis will sink). Serve warm with scoops of vanilla ice cream.

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