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Lightest French Chocolate Mousse – without cream

Trust the French to transform just a few simple yet good quality ingredients into a most elegant dessert. This dark chocolate mousse is also an extremely light chocolate mousse. This recipe essentially consists of 70% dark chocolate with whipped, organic egg whites. It’s fluffy yet still an intensely chocolatey, dark French chocolate mousse – without any cream!

A version of this recipe was originally posted on 8 October 2018 but is now updated to better explain the recipe process along with a short video.

Dark chocolate mousse recipe

It’s not unlike this egg white-based light-as-a-feather white chocolate mousse with orange blossom.

This dark chocolate one is intense and rich for serious chocolate lovers.

dark chocolate mousse

Egg Tips for Making Chocolate Mousse

The recipe is basically just using a few best quality ingredients: good bittersweet (couverture) chocolate – I use 70% cacao; a spoonful of unsweetened cocoa powder, a little sugar, fresh, organic egg whites and only one egg yolk.

My tip? Ensure your egg yolk is at room temperature.  It doesn’t matter for the egg whites, but the yolk if cold and added to the chocolate will seize the chocolate up while added.  If this does happen, then just add a spoon of boiling water to fix it.  Otherwise, to make it EVEN EASIER, I add the egg yolk to the whites at the end of whipping.

Problem completely solved!

dark chocolate mousse recipe method

Classic French Chocolate Mousse Recipe

As you can see from the recipe card below, the recipe is so easy: it’s basically melting (good quality) dark chocolate and unsweetened chocolate powder together over a pan of simmering water, then folding in whipped egg whites with a little sugar and an egg yolk as if as  an afterthought. Although slightly tweeked with more dark chocolate, less powder and the addition of salt, this is my favourite recipe originally inspired by chef Raymond Blanc. I also added the yolk in the egg whites rather than adding it to the chocolate.

Speaking of Blanc, this recipe uses many fresh egg whites. Only ONE egg yolk is used, so I’d suggest making any of the recipes from the egg yolk recipe database in advance. That way you can put aside plenty of egg whites (I normally store them in a clean jam jar in the fridge for up to 5 days) to make this mousse – and indeed, homemade macarons!

 

dark chocolate mousse

French Chocolate Mousse – No Cream!

A classic French chocolate mousse like this doesn’t need any cream. The egg whites make this light and fluffy and we can appreciate the good quality of the chocolate.

According to my Larousse Gastronomique, a French Mousse is literally a foam and can be savoury as well as sweet.  It’s created by whipping up many egg whites to achieve this and cream is normally not used – although many recipes add a touch of cream to lighten it up.  Personally I prefer it without the cream; that way the chocolate shines through completely.

See a demonstration of this recipe – NOW ON VIDEO

 

Little Sugar in a Chocolate Mousse

Little sugar is used in this chocolate mousse, too.  Too much sugar not only makes the mousse become grainy but it also interferes with the flavour of the intense chocolate.

“What’s the point of having good quality ingredients if you mask it with too much sugar?” I agree with many French pastry chefs that shout this out from the Parisian rooftops here!

Wood Cottage like chocolate

As the dark chocolate mousse was chilling nicely in the fridge, we popped along to Wood Cottage in Le Vésinet (just west of Paris, in les Yvelines), for a FREE (!) jazz concert.  It’s an annual event at the end of the summer – and a real treat. Now classed a historical monument, the 1864 Wood Cottage buildings look remarkably like chocolate, don’t they?

While we’re on the subject of chocolate, stay tuned for the most incredible Parisian chocolate shop personality just 5 minutes’ walk from Le Moulin Rouge in Montmartre, à l’Etoile d’Or with Denise Acabo. Meanwhile,

French dark chocolate mousse no cream

Have you made any of the recipes from le blog, my books, or fancy making this dark chocolate mousse recipe?  Please leave a comment below or take a picture and hashtag it #MadAboutMacarons on Instagram / Facebook, or just tell your friends to join me on le blog! Thanks so much – I love to see you enjoying the recipes!

French Dark Chocolate Mousse Recipe

5 from 2 votes
dark chocolate mousse
French Dark Chocolate Mousse
Prep Time
20 mins
Cook Time
10 mins
Chilling Time
2 hrs
Total Time
2 hrs 30 mins
 

A French classic dessert with no cream: a light yet intensely bittersweet dark chocolate mousse for serious chocolate lovers who love their chocolate rich and airy.

Course: Dessert
Cuisine: French
Keyword: chocolate mousse recipe without cream, lightest chocolate mousse recipe, French chocolate mousse recipe
Servings: 4 people
Calories: 133 kcal
Author: Jill Colonna
Ingredients
  • 170 g (6oz) 70% dark (bittersweet) cooking chocolate (a cup)
  • 10 g (2 tsp) unsweetened cocoa powder (I use Van Houten)
  • 170 g (6oz) organic egg whites (from 5 large fresh eggs)
  • 30 g (1oz) sugar
  • 1 organic egg, separated (at room temperature)
  • pinch salt fleur de sel*
Instructions
  1. Melt the chocolate and cocoa powder together in a bowl over a pan of simmering water (Bain-marie), taking care not to overcook the chocolate (don't have the water at a rolling boil, just simmering gently). As soon as the chocolate begins to melt, switch off the heat and stir until completely smooth, then take the bowl off the heat.

  2. Separate the extra egg, keeping the yolk aside for later (it's important the yolk is at room temperature).

    In a clean bowl, whisk the egg whites (using a stand mixer or electric beaters) with the sugar until soft and strong peaks form. Add the extra egg white and continue to whisk.

  3. When the whites are strong and hold well, continue to whisk in the egg yolk and add the fleur de sel.

    Gradually add the whipped egg whites to the chocolate using a strong yet flexible spatula, folding each carefully until well blended together. Repeat folding gently until the consistency is completely mixed together, light and airy.

  4. Either transfer the bowl to the fridge or pour/spoon into serving glasses and place in the fridge to set for at least 2 hours until ready to serve.

    Serve chilled and top with fresh fruit, shaved chocolate or a sprig of mint.

Recipe Notes

Serve chilled with chocolate macarons (see the recipes in both my books), crispy almond tuiles, or garnish with a sprig of mint, edible flowers or fresh fruit. If you really want the cream, add a dollop of freshly whipped Chantilly cream.

* Variations: Omit the salt and add a teaspoon of soluble coffee granules for a mocha treat - or add the zest of an orange or lime for a citrus take on the recipe. Add a tablespoon of Cognac or Grand Marnier liqueur for a special occasion (adults only).

Note: see list of egg yolk recipes for the leftover egg whites needed for this recipe.

Recipe demonstrated fully on VIDEO HERE.

Jill Colonna

MadAboutMacarons.com

French Chocolate Mousse

Mint Omelette – Corsican Style

Let me show you one of our favourite easiest, summer lunches: a Corsican Mint Omelette. This recipe was first published on 8 June 2018 but now updated to include a new video.

I make this mint omelette often in summer (totally copied from Antoine’s Corsican mum) to help contain our friendly-but-wild mint varieties, as it makes a deliciously refreshing dish, served with plenty of fresh, crusty baguette. It’s a change from Mojito Macarons!

When I first posted this photo on social media, your reactions were, “What? There’s just mint in it?”

Yes, there is.

Mint Omelette, Corsican style

My mother-in-law always makes it just with mint – but there are two versions to a Corsican Mint Omelette: one is with mint, the other with mint and cheese.  However, I didn’t tell you the best part about a Corsican mint omelette.

Firstly let me tell you, if you’re new here, that my husband is Corsican. He’s from l’Ile de Beauté, the beautiful island that sits southeast of  France’s hexagone and above the Italian island of Sardinia. While Corsica has officially been part of France since 1768, its culture is still predominantly Italian.

See my video HERE

Corsican Mint Omelette Recipe Video

It’s fascinating listening to my mother-in-law speak the Corsican language with her neighbours, with its Italian and French lilts. To give you an example, bonjour is bonghjornu and au revoir is avvèdeci. Admittedly, I’m too shy to attempt the lingo, as there’s a particular accent that sets the Corsicans apart – you could say it sets their ‘bones apart’ (Sorry, couldn’t resist an awful pun, as Napoleon Bonaparte was born here). My only two words are va bè (ça va), said slowly with a positive shoulder-shrugging gesture that probably says, “I may sound ridiculous but yes, everything is cool”.

Two-thirds of the island is made up of dramatic mountains with perched hilltop villages, which influences Corsica’s cuisine. Although fresh fish and seafood are popular in the touristy coastal resorts, inland there’s trout from the rivers – always served simply – but good, rustic food from the land features most.

Corsicans love their meat (namely lamb, boar and lots of veal: try this Corsican Veal and Peppers recipe here), their own cheeses (notably brocciu – read more here in my recipe post for Fiadone, Corsican Cheesecake), vegetables and wild herbs from the unique maquis, the most unmistakably Corsican fragrance of the surrounding shrubs that cover the island.

Corsican herbs like mint in cooking

Corsican dishes rely on the land, using herbs and vegetables fresh from the garden or surrounding maquis

 

Antoine’s family hilltop village is nearest the mountain town of Corte. Homegrown vegetables and herbs are in nearly all of the villagers’ gardens and, while there are plenty of dishes I could cite here, let’s focus on mint – otherwise I can feel the next book coming on!

It’s a powerful, yet subtle ingredient that’s added to many of the most memorable dishes I’ve had in Corsica, including the traditional Cannelloni au Brocciu. Ever since I tasted the mint coming through the cheese in a restaurant in Rogliano (in Corsica’s top finger) I make a lazy version of it (without stuffing cannelloni tubes). Adding mint just gives it that special, extra intriguing taste to this Corscian Brocciu Lasagne and stuffed cheesy courgettes – like, “What is it that I’m tasting?”

It’s peppermint.

Differences between a French and Corsican Omelette

I left the best for last. So, what makes a Corsican omelette different to a regular French omelette?

Mint Omelette

One is folded over, the other is served flat but still runny and soft inside

Authentic Corsican Omelettes

Authentic Corsican omelettes are made using OLIVE OIL and, instead of being folded or rolled over, they are SERVED FLAT – cooked more underneath and just a quick minute (maximum) more on the facing side.

As with the regular French omelette, it’s still deliciously runny inside; as the French say, it’s an Omelette Baveuse – literally dribbling.

Corsican Mint Omelette with cheese

Best Substitute for Brocciu Corsican Cheese

Traditionally, brocciu cheese is often added to a mint omelette – but as it’s difficult to find (often expensive) and not widely available during the summer months (it’s normally produced between November to June, when the milk is at its richest – otherwise it’s known as ‘brousse’ if it’s not 40% fat by AOC standards), we need an alternative. A Corsican chef told me to use la Faisselle in France, which is good, but I believe the best substitute for brocciu is a good quality, soft fresh goat’s cheese – although a good, salty ricotta cheese also works well.

Mint Omelette Corsican recipe - step by step

Have you made any of the recipes from le blog or fancy making this Mint Omelette recipe?  Please leave a comment below (it motivates me to continue posting here) or take a picture and hashtag it #MadAboutMacarons.  I love to see your creations on Instagram and Facebook. Thanks so much for popping in!

Corsican French mint omelette

Mint Omelette – Corsican Style

A frittata incu a menta (e brocciu)

5 from 16 votes
Corsican Mint Omelette
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A simple omelette dish, popular in Corsica made with mint and often includes Brocciu cheese. If you can't find fresh Brocciu, a good fresh goat's cheese or ricotta is excellent.

Course: Light Lunch, Main Course, Supper
Cuisine: Corsican, French
Keyword: Corsican,, easyrecipes,, Mint, Omelette,
Servings: 3
Calories: 241 kcal
Author: Jill Colonna
Ingredients
  • 6 Large eggs Organic
  • pinch each salt and pepper
  • 2 tbsp olive oil Extra Virgin
  • 10-15 Fresh mint leaves (peppermint) chopped finely
  • 50 g (2oz) Brocciu or fresh goat's cheese roughly chopped or crumbled (OPTIONAL)
Instructions
  1. In a large bowl, beat the eggs with a fork just until the eggs and whites are mixed together. Add the salt and pepper, according to taste.

  2. Heat the olive oil in a non-stick omelette pan over a medium heat.

  3. Tip the egg mixture into the pan with the hot oil. As the eggs cook, quickly move around the mixture away from the sides, tilting the pan so that the liquid from the middle goes all around the outside, to enable more even cooking.

  4. Top evenly with the mint and cheese (if using) and, while still a bit liquid, top with a large plate and tip the omelette onto the plate.  Carefully, slide the omelette back into the pan, cooking the other side just for a minute then serve the omelette with the least cooked side upright.  The omelette should be soft and runny in the middle ("baveuse" or dribbling, as the French say).

    Corsican Mint Omelette recipe - step by step
Recipe Notes

Corsican omelettes are served flat and not folded over like French omelettes.  It doesn't matter if the omelette isn't coloured - it's normal! Just ensure the eggs are cooked but the omelette is still a bit runny or baveuse (juicy).

See quick recipe video here.

Nutritional information: provides 21g protein

Jill Colonna

MadAboutMacarons.com

 

 

Black Sesame Ice Cream

After tasting the most popular Japanese ice creams on our family trip to Japan, our favourite choice was Black Sesame Ice Cream.

One or two spoonfuls of this light yet creamy dark nectar has the same kind of addictive reaction that you’d get from eating a spoonful of slightly salted peanut butter. Yet it’s not peanuts, of course – but who would have thought that black sesame seeds made into ice cream could be this good?

This post was first published on 17 September 2018 but now updated to include the accompanying recipe video.

Black Sesame Ice Cream

Melting for Black Sesame ice cream

Japanese Ice Cream

We love the Japanese word for ice cream. It looks complicated at first glance but just say this out loud:
AISUKURÏMU. My daughter, Lucie, is still trying to work on me saying it right!

I’m the biggest ice cream fan when it’s homemade; even more so during a heatwave like it was this summer in Japan – and now, mid September, it’s back to ice cream weather in Paris this week with 29°C/84°F temperatures!

Such a dark grey colour of ice cream perhaps doesn’t look that aesthetic, does it? Neither does my black sesame version look particularly like ice cream as it melted pretty quickly in this heat. Although, personally, this is how I prefer it – do you?

Matcha ice cream

Matcha Do About Green Tea Ice Cream

What I didn’t realise when I took this photo, is that the black sesame ice cream hidden underneath would be our favourite. With all the hype on the Matcha flavours, I almost felt embarrassed to prefer the Black Sesame!

For more about our ice cream experiences and the sweeter side of Japan, read about it in my post, Teatime in Japan.

See VIDEO on my YouTube Channel HERE

Black Sesame Ice Cream: Powder or Paste?

Straight after tasting the black sesame ice cream, we headed to the nearest store to find black sesame.  Antoine and the girls were so inspired and determined we had to make this at home!

So I got to it straight away on return to develop a recipe. Here I used a 70g (2.5oz) packet of pre-prepared powdered black sesame seeds (Surigoma Black by Hokuya) which we found in the Matsuya store in Tokyo’s Asakusu district, next to the Senso-ji temple and near the popular gelateria. It worked well, and was even lovelier when toasting the black sesame in a pan first (see recipe below).

Happily, on return to Paris I discovered the most divine, intense black sesame paste (which is pre-roasted) at Nishikidôri, which makes this recipe even easier, but if you can’t find it, the powder is just as good.

EVEN EASIER: toast whole sesame seeds lightly in a pan to release the flavours , then grind in a food processor or spice grinder.

Black sesame ice cream

Ice Cream That’s Not Too Sweet

I also experimented using a little honey, but it really overpowered the black sesame, no matter how little I used.  The family have now unanimously tasted and approved the recipe below: not too rich and lighter with milk rather than just made with cream.

To top it all, black sesame seeds are so healthy too!

Recipes to Use Up the Leftover Egg Whites?

Serve this black sesame ice cream on its own or rustle up some crispy sesame tuiles in just a few minutes using up the egg whites from this recipe!  Here’s the recipe (including a video demonstration) here: Crispy Sesame Tuiles.

Sesame tuiles ice cream

Yuzu’ll Love this with Yuzu Macarons

Sorry for the Scottish joke (can never resist). Needless to say, the ice cream is delicious served with lemon macarons (using the leftover egg whites) – better still, make yuzu macarons!  Just follow either of the lemon macaron recipes in either Mad About Macarons or Teatime in Paris, and replace the fresh lemon juice with yuzu juice, available from Japanese specialist stores.

Have you made any of the recipes from le blog, my books, or just fancy making this Black Sesame Ice Cream?  Please leave a comment below or take a picture and hashtag it #MadAboutMacarons on Instagram or Facebook.

 

Black sesame ice cream

Black Sesame Ice Cream

5 from 9 votes
Black sesame ice cream
Black Sesame Ice Cream
Prep Time
13 mins
Cook Time
10 mins
Chilling/Freezing Time
3 hrs
Total Time
23 mins
 

A light but creamy popular Japanese ice cream that would particularly appeal to fans of peanut butter, due to its addictive, roasted, nutty intensity of flavours.

Course: Dessert, Snack, teatime
Cuisine: French, Japanese
Servings: 8 people
Calories: 224 kcal
Author: Jill Colonna
Ingredients
  • 75 g (3oz) Japanese black sesame paste (or whole black sesame seeds) available from Japanese speciality stores
  • 500 ml (18 fl oz) whole milk full-fat (2.25 cups)
  • 5 egg yolks organic
  • 110 g (4oz) sugar (1/2 cup)
  • 100 ml (3.5 fl oz) whipping cream (30% fat)
  • pinch salt Fleur de sel
Instructions
  1. Open Sesame (sorry, couldn't resist). 

  2. If using whole seeds, dry roast them in a non-stick frying pan for 4-5 minutes then grind in a coffee grinder (optional step but recommend doing this to bring out extra flavour). If possible, use pre-packaged black sesame paste found in Japanese speciality stores. 

  3. Gently heat the milk in a heavy-based saucepan (do not boil).  Meanwhile, in a large bowl with a lid, whisk the egg yolks and sugar until creamy. Add the black sesame powder and salt, whisking until smooth.

  4. Pour about half of the hot milk on to the black sesame mixture, whisking until combined then transfer back to the saucepan.  Whisk constantly to keep the mixture smooth and heat over a medium heat just until thickened then remove from the heat to avoid curdling the eggs.  At this point, the mixture should smoothly coat a spoon to show that it's ready.

  5. Add the cold cream, set aside to cool, then cover and chill in the fridge for a couple of hours or overnight.

  6. Churn in an ice cream maker according to manufacturer's instructions, then freeze for at least an hour before serving.

Recipe Notes

I recommend using pre-prepared Japanese black sesame paste, as it's already roasted. However, if you can't find it from speciality Japanese stores, it's also great using whole seeds: toast in a pan then blitz in a grinder. N.B. At my local Japanese store in Paris, I learned that black tahini paste is much lighter than the Japanese black sesame paste and just as good.

Serve the ice cream on its own or with crispy sesame tuiles (see recipe here - ideal as uses up the egg whites!).

Accompanying video HERE on Jill's YouTube channel

Jill Colonna

MadAboutMacarons.com

Black sesame ice cream with tuile and redcurrants in bowl

Rhubarb Hibiscus Compote – How to Make Green Rhubarb Pink with Tea!

Fruit compote goes back to medieval Europe when a mix of puréed fruits was both healthy and cheap to make. Today, I feel that the humble compote is so underrated: it’s low in sugar, a fruity accompaniment to loads of desserts and it’s a healthy (and vegan) way to start the day, spooned on granola or yoghurt.  A ginger version of this rhubarb hibiscus compote recipe was first published on 27 April 2016 but I’ve now updated it to include a printable recipe card and video.

rhubarb hibsicus compote

Pink or Green Rhubarb

I’m always excited during French rhubarb season and love making rhubarb compote. It reminds me of all the lovely pink rhubarb we had in Scotland (ever since I was little until I left when I was 22), especially when it found its way into comforting fruit crumbles with a cheeky hint of stem ginger. We had the forced, lovely pink rhubarb in winter, followed by the still pinkish rhubarb in Spring to Summer.

However, in France we have to wait until rhubarb season between April and June.  I’m always a bit disappointed; somehow the rhubarb we find in Parisian markets is always so GREEN!

How to make Green Rhubarb Pink with Hibiscus Tea!

My answer to make green rhubarb pink? Infuse hibiscus tea or Carcadet into your rhubarb – the best way is to make a rhubarb syrup by macerating in sugar first. Either use dried hibiscus flowers or hibiscus teabag infusions.

Teabags come in so many choices these days – many in the form of detox infusions, usually with the addition of rose or rosehip and berries.  It’s a perfect flavour match with rhubarb!

Rhubarb Hibiscus Compote Demonstration on Video

See my short video demonstration (3 minutes)

rhubarb hibiscus

Healthy Fruit Compote – it’s Vegan Too!

The beauty with compote is that it’s versatile and vegan, too.

Try the same recipe using summer berries. It’s a great, healthy alternative to jam using just a quarter ratio of sugar to fruit.  It can keep well in the fridge, sealed in jam jars, for up to a week.

Compote freezes well too – perfect for that luxury winter moment when you need a dose of rhubarb or berries with that extra touch of hibiscus and rose.

What’s Best to Serve with Rhubarb Hibiscus Compote?

We love rhubarb and hibiscus compote served chilled – from breakfast, to teatime, to desserts.

Try it with the following:

rhubarb rose crumbles

Bon appétit.

 

green rhubarb hibiscus compote

Rhubarb Hibsicus Compote

5 from 1 vote
Rhubarb Hibiscus Compote
Prep Time
15 mins
Cook Time
25 mins
Macerating time
3 hrs
Total Time
3 hrs 40 mins
 

Rhubarb Compote with Hibiscus tea, naturally colouring green rhubarb pink and infusing a delicious rose and cranberry-like flavour to it. So healthy, compote only uses a quarter of sugar, so far healthier than jam. Can keep in the fridge up to a week and freezes very well.

Course: Breakfast, Brunch, Condiments, Dessert, Side Dish
Cuisine: French
Keyword: fruit compote, hibiscus tea recipes, how to prepare rhubarb, Rhubarb compote,, rhubarb hibiscus
Servings: 6
Calories: 109 kcal
Author: Jill Colonna
Ingredients
  • 400 g (14oz) Rhubarb about 4 medium sticks
  • 100 g (3.5oz) Sugar (sugar ratio is 1/4 to rhubarb weight)
  • 1 tbsp dried hibiscus flowers (Carcardet) or 2 hibiscus teabags
  • strawberries (optional)
Instructions
  1. Wash and cut the rhubarb at both ends and discard the inedible leaves (these are toxic). Weigh your rhubarb in order to calculate how much sugar to use: the ratio is a quarter of sugar to fruit (unlike jam, compote is so much healthier!)

  2. Cut into chunks about 3cm and place in a bowl with the sugar.  Leave to stand for 2-3 hours (or overnight).

  3. Sieve off the rhubarb juices into a saucepan.  Add the tea and bring to the boil. Reduce the liquid slightly for about 10 minutes, remove the tea then add the rhubarb.

  4. Bring to the boil, then simmer over a gentle heat for about 15 minutes until the fruit is soft and collapses into a purée. Remove from the heat and leave to cool. Refrigerate until needed.

Recipe Notes

Delicious served on top of homemade breakfast granola for a healthy vegan breakfast or spooned over vanilla ice cream for dessert.

This recipe is also perfect made with soft summer berries. Again, the ratio is a quarter of sugar to fruit.

Refrigerate and keep in the fridge in sealed jam jars for up to a week.  This compote also freezes so well - perfect for a dose of rhubarb in the winter months.

Jill Colonna

MadAboutMacarons.com

Asparagus Clafoutis with Parmesan Sauce

You heard me right: this isn’t a classic French cherry clafoutis but an ASPARAGUS CLAFOUTIS.

We are totally mad about French Clafoutis every summer. It’s such an easy custardy classic dark cherry dessert – but it’s also just as delicious made with fresh raspberries – or my latest addictive craze, a gluten free version with strawberries.

However, if you haven’t tried a savoury clafoutis yet, I urge you to try this Asparagus Clafoutis! It’s delicate and divine.

Update: See me demonstrate how to make this on my new YouTube channel here.

Asparagus Clafoutis

White Asparagus Clafoutis Recipe

You may recall I tried out this gorgeous large custardy version of a White Asparagus Clafoutis recipe inspired by chef, Eric Frechon from the Bristol in Paris. It’s served in one big dish.

White Asparagus French Clafoutis

White Asparagus French Clafoutis

Since then I’ve played around with the recipe to serve it as a starter – this time with less yolks, adding lemon (optional – but really delicious with white asparagus), and serving with a most incredible yet easy parmesan sauce.

Lemon Asparagus Clafoutis

Asparagus Clafoutis

Serve as Individual Portions for a Touch of French Elegance

I also love to serve them as INDIVIDUAL PORTIONS – it’s perfect for entertaining or wanting to show that you’ve made that little bit extra effort for a dinner party or special occasion.

This turns a simple family dish into a wowzer summery lunch or light starter.

How to prepare asparagus

Stacked as they are sold at our local market

A Perfect Light Lunch

Just before serving, dribble a little olive oil and some lemon juice over the asparagus. While the clafoutis are creamy enough on their own, you can add some lemon zest to the batter, and forget the parmesan sauce for a lighter version – great for those on a summer diet!

Lemon Asparagus Clafoutis

Green Asparagus Clafoutis with Parmesan Sauce

Not everyone, surprisingly, seems to be in love with white asparagus, as I’ve discovered via your comments on Facebook and Instagram.

Instead, the printable recipe below is for a green asparagus clafoutis – without the lemon but served with the most silky, creamy parmesan sauce that you can mop up with a crusty baguette.

The addition of a parmesan sauce with an asparagus clafoutis just takes it to another level! It’s so good, you may decide to double the quantity!

Parisian Inspiration

This time last year, I was kindly invited to take part in a pilot run for Parisian cookery classes with Chef Philippe Excoffier in Paris’s 7th arrondissement, where I wrote up an article about the delicious experience.

Chef Excoffier showed us how to prepare asparagus, telling us there was nothing to beat the old-fashioned traditional way and to remove the pedoncules or spikes to make digestion easier. He also served his legendary cheese soufflés – the Soufflés Suissesse. I strongly recommend trying out his signature dish in his restaurant in rue de l’Exposition, near the Eiffel Tower.

Asparagus Clafoutis

Remove the pedoncules or spikes to make asparagus easier to digest

Asparagus with Parmesan Sauce: A Marriage in Heaven!

Clafoutis is not exactly the most stylish looking of dishes and not to be confused with a soufflé.  While a soufflé stays upright and puffy, made with bechamel and whisking up the egg whites, the much easier clafoutis falls back down after cooling from the oven – there’s nothing to worry about when that happens: it’s totally normal and as it should be!

Chef Excoffier added a parmesan sauce to his soufflés and I find that this adapted version compliments the Asparagus Clafoutis so well.  Although the clafoutis are already creamy inside and light, this cheesy addition means saucing it all up with the freshest French baguette (the French even have use the verb, ‘saucer’ to wipe the end of the sauce with the bread – it’s that good!).

Asparagus Clafoutis

Serve them directly in their pots, to make it even easier!

 

Asparagus Clafoutis with parmesan sauce

 

Have you made any of the recipes from le blog or fancy making this asparagus clafoutis recipe?  Please do leave a comment below or take a picture and let me know you’ve made it via Instagram and Facebook. Enjoy the recipe!

French Asparagus Clafoutis with Parmesan Sauce

5 from 13 votes
Asparagus Clafoutis Recipe
Asparagus Clafoutis with Parmesan Sauce
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

A perfect elegant yet simple dinner starter or light summer lunch served with crusty French baguettes to mop up the most silky creamy parmesan sauce.

Course: Appetizer, Brunch, Light Lunch, Starter, Supper
Cuisine: French
Keyword: asparagus recipes, french asparagus recipe, savoury clafoutis recipe
Calories: 395 kcal
Author: Jill Colonna
Ingredients
  • 500 g (1 lb) fresh asparagus (2 bunches)
  • 3 eggs organic
  • 2 egg yolks organic
  • 15 g (1 tbsp) all-purpose flour (or 1/2 tbsp cornflour to make this gluten-free)
  • 115 ml (4fl oz) half-fat single cream (I use 12% fat cream)
  • 55 g (2oz) matured parmesan cheese finely grated (about 2/3 cup)
  • good pinch each salt and pepper to taste
Parmesan Sauce
  • 55 g (2oz) matured parmesan cheese finely grated
  • 140 ml (5 fl oz) half-fat single cream (1/4 pint)
  • good pinch each ground nutmeg, salt & pepper
Instructions
  1. Preheat the oven to 180°C/360°F/160°C fan/Gas 4.  Prepare 4 ramekin oven dishes (or 6 muffin moulds) by greasing them well with softened butter. 
    Snap the asparagus spears about 1/4 off the bottom, where they break naturally. Peel or scrape them as close as possible to the spear heads then cut the spears into 3.

  2. Fill a large pan with water and bring to a rolling boil.  Add a generous heaped teaspoon of salt to the cooking water. Prepare a large bowl of (preferably iced) cold water.

  3. Cook the asparagus for 3 minutes (no more than 4 minutes if they're more chunky). Remove with a slotted spoon and immediately transfer to the cold water to stop the cooking process.

  4. Prepare the clafoutis batter: beat the eggs, yolks, grated parmesan, flour and season with salt and pepper.

  5. Drain the asparagus, setting aside a spear top per person for the decor and one spear top each for the clafoutis. Place the rest of the asparagus in a food processor and mix to a purée with some of the batter.

  6. Stir in the puréed asparagus to the rest of the batter. Pour into the individual buttered ramekin dishes/muffin moulds, placing a spear top in each. Alternatively, pour into one buttered ovenproof dish, throwing in the rest of the spears. Bake in the oven for about 25-30 minutes (35 mins for a large clafoutis).

  7. Remove from the oven and leave to cool for 10-15 minutes, then using a sharp knife, release the clafoutis from around the edges and place directly on the serving plates.

For the Parmesan Sauce:
  1. Bring the cream to the boil, adding some salt, pepper and a pinch of ground nutmeg.  Add the parmesan then beat together well until smooth with a balloon whisk. Serve immediately around each clafoutis.

Recipe Notes

Decorate with an asparagus spear, a basil top or edible flowers.  Also delicious with smoked salmon. Serve with a crusty French baguette.

I used 4 ramekin dishes but regular muffin moulds also work well, including briochette silicone moulds (makes 6 generous portions).

Wine Suggestions: Serve with a fruity white wine - such as a Voignier (Condrieu a real treat!), a dry Muscat or Riesling from Alsace, or Chenin from the Loire (Savennières).

Jill Colonna

MadAboutMacarons.com

French Asparagus Clafoutis

Strawberry Pistachio Clafoutis – Most Versatile Summer French Dessert

Who said that a French Clafoutis should be made only with cherries? Cherry season has perhaps started in France, but let’s also celebrate the sweetest, shiny and seasonal strawberries with a Strawberry Pistachio Clafoutis.

This post was first published on 31 May 2018 but is now updated to include a video and demonstrate the different versions of this clafoutis recipe using ground almonds (gluten free). See below for different fruity Clafoutis combination ideas.

Now on Video

Demonstration: How to make a versatile French Clafoutis

 

Strawberry Pistachio Clafoutis

With some desserts, I’m fussy – especially with French Clafoutis, a speciality of the Limousin in France. In my honest opinion, a clafoutis is a light, set eggy custard that’s perfumed with fresh seasonal fruits (traditionally made with cherries – see this classic Cherry Clafoutis Recipe with a hint of almonds) and not a stick-to-the-top-of-your-mouth heavy cake-like dessert that can taste of too much flour.

I urge you to try this twist to the classic – and discover just how versatile it is with the best of France’s summer fruits.

pistachio-strawberry-tart

Strawberry Pistachio tartlets from ‘Teatime in Paris’

Strawberry and Pistachio Desserts

If you’ve been following the recipes on le blog, you’ll notice that strawberry and pistachio are one of my favourite flavour combinations.

Haven’t tried this combination yet?

Then do try this strawberry pistachio panna cotta (serve with pistachio macarons and it’s heaven!), or the strawberry and pistachio tartlet recipe from the tart chapter in ‘Teatime in Paris‘. I’m sure you’ll be concocting many more of your own twists with this combination in your recipes.

Strawberry pistachio clafoutis

Adding in some wild strawberries to fill in the gaps!

Fresh Strawberries

The other day at the market in Saint-Germain-en-Laye, I simply got carried away.  Well, tell a Scot there’s a promotion or special price for 4 packs of sweet-smelling strawberries and I pounced on these Fraises de Charlotte like they’d go out of fashion tomorrow. Needless to say, the last couple of batches were just ever so slightly fatigué, so baking them at this ‘just becoming tired’ stage is perfect for making this Strawberry Pistachio Clafoutis.

I do stress that you use FRESH strawberries if possible rather than frozen for this recipe, so that all the flavours are at their best.

strawberry pistachio clafoutis

Bubble, bubble, out of the oven

Pop in a Few Wild Strawberries

I still can’t believe that we’ve been blessed by the birds spreading a carpet of wild strawberries (fraises des bois) in the garden this year.  I thought that mint in the herb garden took over the other plants, but I’m now surprised to see the strawberries popping up in all nooks and crannies, as we say in Scotland.  They’re like tiny voilet-tasting bonbons.

strawberry pistachio clafoutis

Baking Strawberries Intensifies the Flavours

In this strawberry pistachio clafoutis, it’s the strawberries that dominate: baking strawberries in this way intensifies the flavours – it’s incredible! The pistachio is quite subtle but adds that extra intrigue to the fruit, plus helps to soak up the juices too.

Please note, that for all my recipes, I encourage you to weigh out your ingredients using a digital scale (find out why in this post), so that you have continued successful results each time you make this.

Don’t Have Pistachios?

If you don’t have pistachios, then use ground almonds instead.  This recipe is GLUTEN FREE.

French peonies from the market

Some pink peonies for you from the local market.

When the peonies arrive, it’s Clafoutis time!

Strawberry Clafoutis Dessert

Summer Fruit French Clafoutis Ideas

What we love about this recipe is that it’s so versatile. By replacing the fruit, this French Clafoutis ends up having its delicious variations all throughout the summer.

Here are some ideas using the same recipe batter (gluten free) using GROUND ALMONDS (almond flour) instead of pistachios:

If using the optional liqueur, then pick a fruity liqueur that matches the fruit used: e.g. Chambord liqueur with raspberries, Kirsch for cherries – although Kirsch is great with all fruits! For the amount of fruit used, my general rule of thumb is to lay just enough fruit in a single layer in the pie dish then just pour over the batter. It’s as simple as that. Check out the video here.

Strawberry Pistachio Clafoutis Recipe

Strawberry Pistachio Clafoutis
Prep Time
15 mins
Cook Time
30 mins
Resting Time
10 mins
Total Time
45 mins
 

Strawberry Pistachio Clafoutis, a delicious twist to the classic cherry baked custard French recipe using fresh strawberries and ground pistachios (or almonds) to soak up the juices. Gluten free treat for breakfast, dessert or teatime.

Course: Breakfast, Dessert, teatime
Cuisine: French
Keyword: clafoutis, pistachio, strawberry, gluten-free,
Servings: 6 people
Calories: 273 kcal
Author: Jill Colonna
Ingredients
  • 275 g (10 oz) fresh strawberries washed, hulled & cut in 2 if big
  • 4 medium organic eggs (or 3 large eggs)
  • 1 organic egg yolk
  • 70 g (2.5oz) sugar + 1 tbsp for the dish
  • 170 g (6oz) single or pouring cream (I use half fat cream 12%)
  • 50 g (1.75oz) ground pistachios (or ground almonds)
  • 1/2 tbsp Amaretto or Kirsch liqueur (or other liqueur, depending on fruit chosen) (optional)
  • few drops almond extract (or vanilla powder/extract)
  • 15 g (0.5oz) butter for the dish
  • 1 tbsp almond slivers (optional, for topping)
Instructions
  1. Preheat the oven to 180°C fan/ 200°C / 400°F (gas 6).

  2. Butter a gratin or pie dish and top with about a tablespoon of sugar, shaking the dish to spread it evenly.  Lay the strawberries over the surface in one layer.

  3. In a bowl, whisk together the eggs, yolk, sugar, cream, ground pistachios (or almonds) and extract, if using.

  4. Pour this egg mixture over the strawberries and if using, sprinkle over some slivered almonds.

    Bake in the oven for 30 minutes or until golden brown and cooked in the middle (it shouldn't sink in the middle). I'd suggest placing the dish on a baking tray to catch any sticky juices that could run out, if too full.

  5. Set aside to cool and either serve at room temperature or chill in the fridge until ready to serve.

Recipe Notes

This recipe is just as good using ground almonds (almond flour) instead of pistachios. Serve warm or chilled for breakfast, teatime or for dessert.

Dessert matching wines with strawberries: this is great with a light fruity red such as a Pinot Noir (from Alsace or a Burgundy), or a gamay Beaujolais Cru as it brings out the fruitiness yet light enough not to overpower the dessert. Otherwise a chilled rosé Champagne or New World fizz.

Variations using the same recipe batter (gluten free) with ground almonds:

Recipe now demonstrated on Video.

Jill Colonna

MadAboutMacarons.com

French Clafoutis fruit variations