Raspberry Clafoutis

Somewhere between custard and cake lies the clafoutis. It is one of the classics of French desserts, once thought of as homely and rustic, the modern version now lends itself to softer, less robust fruits than the original plums and cherries more often used. This simple method brings out all the flavors.


  • 3 eggs
  • 75gr of sugar
  • 1 sachet of vanilla sugar
  • 250gr of ricotta
  • 125gr of ground almonds
  • a box of raspberries
  • 1 pinch of salt
  • some pistachios for the decor


1.) Preheat your oven to 180 ° C.
2.) In a first bowl, beat the yolks, sugar and vanilla sugar until the mixture whitens.
3.) Stir in ricotta and ground almonds.
4.) In a second bowl, whip the egg whites with the pinch of salt until firm.
5.) Gently blend the egg whites into the previous mixture using a spatula.
6.) Pour the preparation into mould and spread the raspberries on top.
7.) Roughly crush the pistachios and sprinkle over the raspberries.
8.) Bake for 30 minutes at 180 ° C.
9.) Let the clafoutis cool down and leave it in the fridge for 1 hour before eating.

Personally, I prefer individual portions of this little fondant especially when serving for guests. Beware to reduce the cooking time to 15 minutes.

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