We spent most of the weekend glued to the news from Japan. On Sunday morning, as I was going about with my chores, I felt a certain kind of serenity and a feeling of continuity. I cannot even begin to imagine what the people in Japan are going through and although I haven't stopped thinking about the tragedy, I realise that our lives will continue as normal.
We love going for long walks on the weekend. It's the best time for us to have a good chat, catch up on what is on the schedule for the upcoming week and just spend some time together. It was another hot weekend here in Sydney and I felt like making a summery dessert for Sunday afternoon tea. This raspberry and almond clafoutis is so effortless, but perfectly scrumptious.
Raspberry and almond clafoutis
(serves 2)
200g frozen raspberries
2 large free-range eggs
100g almond meal
130g low-fat, smooth ricotta
1 tsp natural vanilla extract
1 tbsp raw honey
icing sugar, to serve
Preheat your oven to 175C. Divide the raspberries in 2 ramekins. Mix the eggs, almond meal, ricotta, vanilla and honey in a bowl. Spoon the batter equally on top of the raspberries on each ramekins. Bake for 20-25 minutes. Leave to cool slightly, then dust with icing sugar to serve.
Just what the doctor ordered! They look delicious.
ReplyDeleteCheers,
Rosa
I love clafoutis and yours looks fabulous!
ReplyDeleteI tried eating raspberries for the very first time in my life two days ago and didn't like, but nevertheless I cannot stop my mouth watering when looking at your clafoutis...! Looks totally gorgeous!
ReplyDeleteAbsolutely delicious, yet simple and quick. Gorgeous!
ReplyDeleteThis looks and sounds perfect, yum!
ReplyDeleteEverything you post looks so lovely. Great work. :)
ReplyDeleteBeautiful clafoutis Maria!
ReplyDeleteThere is honestly so many dishes that I have yet to try, you are introducing me to foods which I've never had before, and I thought I had everything or tried everything...thank you for the open window.
ReplyDeleteThis makes me want to make a clafoutis too. So easy and looks so scrumptious!
ReplyDeleteThat looks delicious! I almost want to add a scoop of ice cream to it though but would probably ruin it hehe. Yeah it's hard to think that we need to continue our lives as usual when so many has been lost or broken... but I guess it reminds us that there are more important things to life than worrying about little things.
ReplyDeleteMy family and I are somewhat addicted to clafoutis. I've probably mad a dozen different recipes in my life and loved almost all of them, but I'm never tried one with ricotta! Brilliant!
ReplyDeleteGorgeous! I love clafoutis and must try your flourless version. Perfect for afternoon tea :)
ReplyDeleteMaria I hope your partner's family and friends are ok?
ReplyDeleteMy prayers and thoughts are with Japan the whole weekend, thankfully all my friends and colleagues are fine. On the hungry side, I love the half eaten cup, MmmMmmm! Absolutely lovely photography :) Really glad I found your blog! And thanks for stopping by mine :)
ReplyDeleteIt's so lovely! And looks delicious! We pray for Japan.
ReplyDeleteLooks beautiful, but I've been having so much trouble finding berries that last more than a day before going fuzzy! Would frozen berries work?
ReplyDeleteYummy they look delicious....where's mine Maria? lol
ReplyDeleteHow delectable that clafoutis looks! And you're right - it's life as per usual for those of us unaffected by the most recent tragedy in Japan, but hopefully the fact that we are keeping them in our thoughts provides some comfort...
ReplyDeleteI completely understand your reaction. When you grab yourself to ordinary life, you really understand how lucky you are.
ReplyDeleteAnd these are definitely a soothing dessert for the soul!
I am thinking the perfect breakfast and dessert option! So colorful and looks so flavorful. Wish I had one right now! One of my favorites from you so far!
ReplyDeletexo Jessica
My brother was in Sendai when the whole tragedy happened. Thank god he is fine, he is now in Tokyo helping out in the search for more victims. That clafoutis look wonderful. So custardy yet fruity at the same time!
ReplyDeleteI just bought some raw honey and have free range eggs AND ricotta. I just need to look for some almond meal and I'm making these. They look fabulous.
ReplyDeleteI'm doing my best to keep my mind off the tragedy but it is so hard because I want to help more than just sending $$.
Maria, I can't tell you how good these look and sound. I make claflouti often but have never used this combination. I must make these. I hope you have a great day. Blessings...Mary
ReplyDeleteThis looks and sounds delicious!
ReplyDeleteThis clafoutis sounds so heavenly! I love the use of almond meal here!
ReplyDeleteoh my gosh! this look absolutely incredible!
ReplyDeleteMaria, these look so yummie and most important so simple to make...love the idea of almonds in it :-) Have a wonderful week!
ReplyDeleteSummer is still lingering. I don't mind it at all. I have not tried using other fruits for clafoutis. Your post has inspired me to try it with fig :)
ReplyDeletegaaawd...this with a tub of freshly whipped cream would make my day! Great summery dessert
ReplyDeleteI am not a clafouti type of gal but this one, I would make an exception for! It looks too delicious with those raspberries, oh, can't resist!
ReplyDeleteI love raspberry recipes and I love dessert recipes that serve only 2, so I don't feel guilty about having leftovers and then proceed to eat more than I should! Bookmarked and will make soon!
ReplyDeleteA divine & perfect for my mouth clafoutis! I love a good ricotta too!
ReplyDeletebeautiful blog; i came across it while hunting for raspberry ideas. and i love using almond meal. thanks for sharing this recipe!
ReplyDeleteI love your recipe. I am a private chef and recently my client had a dinner party and I needed a last minute Gluten Free recipe and yours saved the day. Thank you! I posted an adaptation of your recipe on my blog - http://danggoodfood.com/2011/04/20/le-sucre/
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