Strawberry clafoutis

Strawberry clafoutis

Total: 45 Min. | Active: 25 Min.
vegetarian, gluten-free
Nutritional value / people: 346 kcal
, Fat: 16 g
, Carbohydrate: 39 g
, Protein: 10 g


4 people


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:

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2 eggs
2 egg yolks
5 tbsp icing sugar
1 tbsp water, hot
180 g Dessert Extrafin (sour milk)
2 tbsp Maizena cornflour
2 egg whites
1 pinch salt
250 g strawberries, quartered


4 balls vanilla ice cream (approx. 60 g each)
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4 ovenproof dishes (each holding approx. 300 ml)

How it's done

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Using the whisk on a hand mixer, whisk the egg, egg yolk, icing sugar and water for approx. 5 mins. until the mixture is light and fluffy. Mix the sour milk with the cornflour, stir into the egg mixture. Beat the egg whites with the salt until stiff, fold the egg whites carefully into the mixture using a rubber spatula. Transfer to the dishes and top with the strawberries.


Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven and allow to cool a little.


Serve with vanilla ice cream.


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