Raspberry clafoutis with chestnut cream and chocolate filled raspberries

Raspberries and chocolate are a timeless combination, but Poh Ling Yeow and Chris Badenoch add a twist with mellow chestnut
Raspberry clafoutis with chestnut cream and chocolate filled raspberries
  • Rating:
  • Serves: 2
  • Cook Time: 45 minutes
  • Prep Time: 35 minutes
  • Effort: medium

Ingredients

For the clafoutis

  • 75 g butter, plus extra for greasing
  • 8 tbsp caster sugar, plus extra for dusting
  • 300 g frozen raspberries
  • 85 ml orange liqueur
  • 450 ml cream
  • 150 ml milk
  • 100 g flour
  • 4 eggs
  • 1 orange, zest only
  • 1 tsp vanilla, bean paste

For the chestnut cream

  • 300 ml double cream
  • 1 tsp vanilla, bean paste
  • 2 tbsp sweetened chestnut purée

For the chocolate raspberries

  • 100 g chocolate
  • 60 ml cream
  • 1/2 tbsp orange liqueur
  • 14 fresh raspberries

Method

1. Preheat the oven to 180C/160C fan/gas 4. Grease three ramekins with butter and dust with some caster sugar.

2. Place the raspberries in a bowl, pour over the orange liqueur, sprinkle with three tablespoons of the sugar and set aside to macerate.

3. Place the butter into a saucepan and melt over a low heat. Continue cooking the melted butter until it turns a nut-brown, being careful to remove it from the heat before it begins to burn.

4. Mix the cream and milk in a jug. Combine the flour and two tablespoons of the sugar in a bowl. Add the whisked eggs to the flour mixture, followed by the milk and cream, orange zest and vanilla bean paste. Stir to combine, then pour in the melted butter and whisk until the mixture is smooth.

5. Scatter the macerated raspberries evenly among the prepared ramekins, then pour in enough batter into each so that they are three-quarters full. Sprinkle over the remaining sugar.

6. Place the ramekins on a baking tray and place into the oven for 40 minutes, or until the clafoutis are risen and golden-brown.

7. For the chestnut cream: whisk the cream and vanilla paste together in a bowl, then add the chestnut purée and whisk until soft peaks form.

8. For the chocolate raspberries: melt the chocolate in a heavy-based saucepan over a low heat. Once melted, stir in the cream and orange liqueur and remove from the heat.

9. Spoon the melted chocolate mixture into a piping bag fitted with a small, thin nozzle and pipe the mixture into the base of the fresh raspberries.

10. To serve, place the raspberry clafoutis on a large serving plate and dot the chocolate-filled raspberries around. Make two quenelles of chestnut cream for each serving and place alongside the clafoutis.

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