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Raspberry Clafoutis with Chestnut Cream and Chocolate Filled Raspberries
Recipe by Poh Ling Yeow
- Steps
- Ingredients
Steps
- Preheat the oven to 180ºC.
- Place the raspberries in a bowl, pour over the orange liquor, sprinkle with 3 tablespoons of sugar and set aside.
- Place the butter in a saucepan melt over a low heat; continue cooking until butter browns, careful not to burn.
- Mix the cream and milk in a jug, combine the flour and 2 tablespoons of sugar in a bowl.
- Crack the eggs into a bowl and lightly whisk, pour the eggs into the flour mixture, add the milk, orange zest and vanilla, stir. Pour in the butter and continue to whisk until the mixture is smooth.
- Scatter the raspberries evenly between the prepared moulds; pour the batter between the moulds filling ¾ full, sprinkle evenly with the remaining sugar and place in the oven to bake for 40 minutes.
- For the chestnut cream, pour the cream and vanilla paste into a bowl, using a whisk whip until soft, add the chestnut puree and whisk until soft peaks form.
- For the chocolate raspberries, Place the chocolate into a saucepan and place over a low heat to melt, watch carefully, stir in the cream, add the orange liquor, take off the heat and cool a little then spoon into a piping bag and pipe a small amount of chocolate into the base of the fresh raspberries.
- Place the raspberry clafoutis on a large serving plate, place the chocolate filled raspberries around and serve with 2 quenelles of the chestnut cream
