Raspberry Clafoutis with Lemon Verbena
Parisian weather is playing its tricks this week. Now that we’ve officially hit Autumn, the weather is warmer – even summery – and with raspberries in abundance at the local market and fresh lemon verbena and more raspberries still unbelievably strong (read bionic) in the garden, I couldn’t resist making this Raspberry Clafoutis with Lemon Verbena.
As a French classic dessert, we’re no strangers to the popular Clafoutis. Normally made with cherries (click my Cherry Clafoutis Recipe here), it’s lovely to experiment with other seasonal fruits. As we can more or less find raspberries at any time of year these days, this is a handy recipe to have up your sleeve.
The classic clafoutis also has the addition of flour, or cornflour, to the recipe. This time I experimented making it without flour, adding almond flour instead – so the recipe is entirely gluten free if you’re following a gluten-free diet, or not. My favourite part is the texture: it’s soft, eggy and incredibly light.
Moreover, it’s quick and easy to make. I was inspired by chef Raymond Blanc’s addition of lemon zest to his classic cherry clafoutis recipe. Instead, fresh lemon verbena leaves makes a refreshing yet subtle compliment to the raspberries. And the liqueur is up to you: I say Chambord, but I used a Corsican Myrtle liqueur which is berry vabulous…
Best served chilled for dessert with a macaron or two (delicious with rose, raspberry or vanilla in particular – recipes available in my first book, Mad About Macarons). It’s also perfect for breakfast – I’ll leave you to try it!