| Fig Clafoutis |
| 40 g butter, melted, cooled |
| 2 eggs, separated |
| 75 g caster sugar |
| ½ tsp finely grated lemon rind |
| ½ tsp vanilla extract |
| ¼ cup plain flour |
| 1/3 cup thick cream, plus extra, to serve |
| 4 figs, halved |
| 150 g punnet raspberries |
| 1 Tbs icing sugar, for dusting |
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| 1 |
Preheat oven to 180°C. Whisk butter, yolks, sugar, rind and vanilla until pale and sugar dissolves. Add flour and cream and whisk until smooth. In another bowl, whisk egg whites and a pinch of salt to soft peaks. Gently fold into flour mixture. |
| 2 |
Divide batter among 4 shallow 1-cup capacity or 2 shallow 2-cup capacity ovenproof dishes. Divide figs between dishes and scatter with 100 g raspberries. Bake for 20-25 minutes or until puffed and golden. Top with remaining raspberries. Dust with icing sugar. Serve with cream. |
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| Servings: 4 |
| Nutrition Facts
| Serving size: ¼ of the recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. |
| Amount Per Serving |
| Energy (kJ) |
81.63 |
| Energy From Fat (47%) |
9.21 |
| % Daily Value |
| Total Fat 18.35g |
28% |
| Saturated Fat 10.99g |
55% |
| Cholesterol 141.57mg |
47% |
| Sodium 92.28mg |
4% |
| Potassium 209.87mg |
6% |
| Total Carbohydrates 37.73g |
13% |
| Fibre 4.3g |
17% |
| Sugar 23.66g |
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| Protein 5.11g |
10% |
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| Recipe Type: Dessert
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