Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bread
Icing
Clafoutis
To bake
How it's done
Bread
Toast the bread in a non-stick frying pan without any oil, divide into 4 ovenproof ramekins (approx. 300 ml each).
Icing
Beat together the egg, egg yolk, icing sugar and water using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Thoroughly mix half of the sour milk with the cornflour, stir into the egg mixture.
Clafoutis
Beat the egg whites with the salt until stiff, fold the egg whites carefully into the mixture using a rubber spatula, distribute over the bread pieces, top with the grapes.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove the clafoutis from the oven, dust with icing sugar. Serve with the remaining sour milk.
| Tip: | Replace the grapes with mirabelles or cherries. |
|---|
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