Apricot clafoutis

Apricot clafoutis

Total: 1 hr | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 411 kcal
, Fat: 23 g
, Carbohydrate: 38 g
, Protein: 11 g

Ingredients

4 people

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

Apricots

750 g apricots, pitted, cut into segments

Egg mixture

2 fresh eggs
1 fresh egg yolk
50 g sugar
1 sachet bourbon vanilla sugar
1 tbsp Maizena cornflour
400 g sour single cream
1 fresh egg white
1 pinch salt
30 g almonds, coarsely chopped

To bake

icing sugar *-*
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Utensils

4 ovenproof dishes, approx. 200 ml each, greased

How it's done

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Apricots

Place the apricots in the prepared dishes.

Egg mixture

Using the whisk on a mixer, beat the eggs, egg yolks, sugar and vanilla sugar in a bowl until the mixture becomes lighter in colour and the sugar has completely dissolved. Combine the cornflour and sour single cream, mix into the egg mixture. Beat the egg white with the salt until stiff, fold carefully into the egg mixture using a rubber spatula, spread on top of the apricots. Scatter the almonds on top.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, dust the clafoutis with icing sugar, serve lukewarm.

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