Ingredients
- 1tsp butter, for greasing
- 110g plain flour
- 110g granulated sugar
- 3 large eggs
- 260ml milk
- 1tsp vanilla extract
- 250g fresh raspberries
- 150g fresh strawberries, diced
- 50g icing sugar
- 1tbs balsamic vinegar
- 200ml heavy cream
- Preheat your oven to 180 degrees.
- Grease a baking dish with butter.
- In a mixing bowl, combine the flour and granulated sugar. Whisk in the eggs until smooth. Gradually pour in the milk while whisking continuously. Add the vanilla extract and whisk until the batter is well combined and free of lumps.
- Arrange the fresh raspberries in a single layer in the greased baking dish. Pour the batter evenly over the raspberries, covering them completely. Place the baking dish in the preheated oven and bake for about 30-35 minutes or until the clafoutis is set and golden brown on top.
- For the strawberry and balsamic cream: In a bowl, combine the sliced strawberries, icing sugar and balsamic vinegar. Stir well to coat the strawberries and let them macerate for about 10 minutes.
- In another bowl, whip the cream until it reaches soft peaks. Gently fold the macerated strawberries into the whipped cream until well combined.
- Once the clafoutis is done baking, remove it from the oven and let it cool for a few minutes. Serve the raspberry clafoutis warm or at room temperature, accompanied by a dollop of the strawberry and balsamic cream.
