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Blueberry Lemon Clafoutis

When I posted this Blueberry Lemon Clafoutis on Instagram and Facebook this morning, I realised to my horror that the recipe I was referring to had technical problems when printing so, before I go dashing off on my travels again tomorrow, here’s the recipe which is easily printable for you and not, “replace that with this” and so on.

Blueberry Lemon Clafoutis recipe

A Fruity Versatile Dessert

As you can see from the original classic French Cherry Clafoutis recipe I first posted, I have been mad about clafoutis this summer.  Who can blame me?  It’s such a versatile recipe that lends itself so deliciously well to all sorts of mouthwatering fruity versions – particularly plums and berries.

In the latest recipes, I’ve added ground almonds (almond flour) instead of flour or cornflour, as I love the hint of almond with berries and cherries – plus the more eggy it is, the lighter it is too. Have you tried the following yet?

I also made a mirabelle plum version of this recipe this weekend – and added some freshly grated ginger to it for dessert, inspired by chef William Ledeuil from Paris’s Ze Kitchen Galérie.  As we’re just back from our marathon family holiday in Japan, I’m looking for ways to be a bit more playful with Asian flavours.  I’m currently developing and dreaming up some interesting ice creams and main dishes for you…so don’t forget to sign up below to keep informed when they come out!

blueberry lemon clafoutis recipe

Blueberry Lemon Clafoutis – a Twist to the French Classic

4.5 from 2 votes
Blueberry Lemon Clafoutis
Prep Time
10 mins
Cook Time
35 mins
Cooling time
15 mins
Total Time
45 mins
 

A quick and easy Clafoutis baked custard dessert, with a blueberry and lemon twist to the French classic that's great for dessert, teatime or breakfast

Servings: 6 people
Calories: 264 kcal
Author: Jill Colonna
Ingredients
  • 1 tbsp each butter and sugar for the dish
  • 250 g (9oz) blueberries organic
  • 5 medium eggs organic
  • 70 g (2.5oz) sugar
  • 1 grated zest of a lemon organic/unwaxed
  • 170 g (6oz) pouring (single) cream
  • 30 g (1oz) ground almonds (almond flour)
  • 1 tbsp limoncello liqueur (optional)
Instructions
  1. Preheat the oven to 180°C fan / 200°C / 400°F (gas 6). Wash and dry the blueberries.

  2. Generously butter a gratin, pie dish or deep cake tin. Top with a tablespoon of sugar and shake the dish to evenly spread it over the butter. Lay the blueberries in a single layer to cover the surface of the dish.

  3. In a bowl, whisk together the eggs, sugar, lemon zest, cream, almonds and liqueur, if using.

  4. Pour the egg mixture over the blueberries and bake in the oven for about 30-35 minutes until cooked in the middle but not too dark at the edges.

  5. Set aside to cool then either serve warm or chill in the fridge until ready to serve.

Recipe Notes

I also like to add some slivered almonds to the surface before baking so that they come out for a toasted extra crunch.

 

Jill Colonna

MadAboutMacarons.com

 

Have you made any of the recipes from le blog or fancy making this Blueberry Lemon Clafoutis recipe?  Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons on social media. Thanks so much for popping in!

If you love blueberry and lemon, you must try this chilled French Bavarois Dessert too, with a hint of roasted coriander.

Blueberry lemon Clafoutis

#Blueberry Lemon Clafoutis – PIN ME for later!

 

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Blueberry Lemon Bavarois With Roasted Coriander

With an abundance of fresh summer berries at the market, it’s great to whip up a quickly made, refreshing dessert that brings out their flavours. This Blueberry Lemon Bavarois ticked all the boxes as an elegant yet easy dessert.  During our yo-yo-ing Parisian heatwaves, it’s welcome to have something chilled, no-bake and prepared in advance so that we, too, can chill and make the most of the outdoors.

Blueberry Lemon Bavarois recipe with roasted coriander seeds

What is a French Bavarois?

You may recall my recipe for red fruit bavarois a few years ago, getting rather carried away on the sexy theme for Saint Valentine’s Day. Since then I have developed the recipe further.  Normally French bavarois desserts are made using a crème bavaroise (a mixture of whipped cream, crème anglaise – a runny vanilla custard – and gelatine). In this recipe, it couldn’t be simpler: instead just add the gelatine to puréed fruit and add some thick, full-fat crème fraîche or thick double cream.

It’s like an Italian panna cotta, except with more fruit pulp in it and less cream. As with this rose panna cotta recipe with cherry & cardamom coulis, I pour the fruity mixture into silicone moulds, leave to chill then un-mould them before serving directly on the plates.

Blueberry lemon bavarois recipe step-by-step

Blueberry, Lemon & Roasted Coriander Seeds

Using blueberries in this dessert makes the recipe even easier: there’s no need to eliminate any seeds through a sieve. As blueberry and lemon are a particularly good combination, inspiration came from Nikki Segnit’s The Flavour Thesaurus, by adding roasted coriander seeds.

I love how Nikki Segnit describes coriander seeds, and devotes two pages to its tempting combinations:

Coriander seeds have a delicious citrus and balsamic character … (they are) also one of the key botanicals in gin. A spare peppermill filled with roasted coriander seeds could easily get you hooked…. (they) can contain up to 85% linalool, a flavour compound with a woody, floral, slightly citrus quality that’s a key component of synthesised blueberry flavour.  Freshly ground, they can lend a fragrant background note to your home-baked blueberry muffins.

strawberry bavarois no-bake recipe

I’m the same recipe made with strawberries instead of blueberries!

Here, the addition of roasted coriander seeds brings out the blueberry and lemon flavours in this dessert perfectly and, roughly ground in a mortar and pestle, adds a delicate crunchy intrigue, I find.  Served with a Beaujolais Cru (Moulin à Vent) quite by accident the other day, we discovered that this fruity red wine brought out the lemon even more.  It’s sheer bliss!

Blueberry Lemon Bavarois

5 from 1 vote
Blueberry lemon bavarois dessert
Blueberry Lemon Bavarois
Prep Time
25 mins
Cook Time
4 mins
Chilling Time
4 hrs
Total Time
29 mins
 

An easy no-bake French dessert, similar to an Italian Panna Cotta, made with fruit purée and less cream. This recipe adds a touch of roasted coriander seeds, giving a lovely texture to  bring out the lemon and blueberry flavours.

Course: Dessert
Cuisine: French
Keyword: bavarois, blueberry, frenchdesserts, glutenfree, lemon, nobake
Servings: 4 people
Calories: 206 kcal
Author: Jill Colonna
Ingredients
  • 200 g / 7oz blueberries organic fresh or defrosted
  • 2 leaves @ 2g gelatine ensure each sheet is 2g
  • 1 tbsp zest of a lemon unwaxed, organic
  • 50 g / 1.75oz sugar
  • 1/2 sachet vanilla sugar
  • 1/2 tsp whole coriander seeds
  • 150 g / 5.5oz thick crème fraîche 30% fat or thick double cream
Instructions
  1. Wash and drain the blueberries.  Soak the gelatine sheets in cold water for 10 minutes.

  2. Place the coriander seeds on a baking tray and toast under the grill for 2 minutes. Set aside to cool. 

  3. Finely grate the zest of the lemon (yellow zest only, no white pith, otherwise this is too bitter). Add the lemon and seeds to the blueberries and purée in a food processor (or mix by hand with a mortar & pestle).

  4. Heat a quarter of the purée in the microwave for 1m30 seconds. Squeeze the gelatine of any excess water and stir into the purée until melted.  Add the crème fraîche or double cream then pour into shaped silicone moulds (here I used briochettes, but half spheres are even better). 

  5. Place on a baking tray and chill in the fridge for at least 4 hours or overnight.

  6. When ready to serve, turn the moulds upside down and run under hot water for a few seconds.  Turn them upright so that no water touches them and turn out each bavarois with the help of a pastry scraper or pie slice and place directly on each serving plate.

Recipe Notes

Serve with fresh blueberries that have been macerated in some crème de cassis or limoncello liqueur. Add any extra roasted coriander seeds for that extra crunch. I added fresh lemon verbena, which complements this dessert beautifully.

Discovered that a red wine (Beaujolais Cru, such as Morgon or Moulin à Vent) brings out the citrus flavours. Serve with lemon or lemon verbena macarons (recipes are in Mad About Macarons and Teatime in Paris respectively).

Ensure gelatine sheets are 2g each, as I've discovered that some brands have smaller sheets and the whole thing is too liquid (if this is the case, block in the freezer for an hour, then turn out and leave to defrost for 20 minutes).

 

Jill Colonna

MadAboutMacarons.com

Both lemon and lemon verbena macarons are a perfect accompaniment to this Blueberry Lemon Bavarois dessert, too (see respective recipes in Mad About Macarons and Teatime in Paris.)
Serve with blueberries soaked in Crème de Cassis liqueur or Limoncello (Christina Conte has a lovely homemade quick Limoncello recipe at ChristinasCucina)

Blueberry lemon bavarois dessert

Blueberry Lemon Bavarois (no-bake chilled dessert)

Have you made any of the recipes from le blog or fancy making this Blueberry Lemon Bavarois?  Please do leave a comment below – or take a picture and hashtag it #MadAboutMacarons.  I love to see your creations on Instagram and Facebook. Thanks so much for popping in!

 

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