Red Fruit Clafoutis with Flavoured Greek Yogurt from French Countryside Cooking by Daniel Galmiche
Imagine all the colours and flavours of these lovely summer berries in a rosemary-infused clafoutis. And the individual clafoutis are really just as good made with thyme or lavender flowers, but ma...
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Cooking tools:
- Oven
- Baking dish
- Ramekin
- Saucepan
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Spoon
- Grater
- Pepper mill
- Measuring cup
- Measuring spoon
- Kitchen scale
- Plate
Ingredients
- 50 g/1¾ oz unsalted butter, half softened and half melted
- 60 g/2¼ oz/½ cup plain (all-purpose) flour, sifted
- a pinch of salt
- 1 egg
- 60 g/2¼ oz/heaped ⅓ cup strawberries, hulled and quartered
- 80 g/2¾ oz/⅓ cup caster (superfine) sugar
- ½ tsp very finely chopped young rosemary leaves (from the tips)
- 4 tbsp Greek yogurt
- 2 egg yolks
- 200 ml/7 fl oz/scant 1 cup full-fat milk
- 60 g/2¼ oz/heaped ⅓ cup blackberries
- 60 g/2¼ oz/heaped ⅓ cup blueberries
- 60 g/2¼ oz/scant ⅓ cup cherries, pitted
- 60 g/2¼ oz/½ cup redcurrants
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