Almond Raspberry Clafoutis With Vanilla Ice Cream Recipes

RASPBERRY-ALMOND CLAFOUTI

Steps:

• Preheat oven to 400°.
• Butter a 9-inch deep-dish glass pie plate.
• Place raspberries in the pie plate, and set aside.
• Combine the creme fraiche, milk, 6 tablespoons of the butter, the eggs, and vanilla in a blender or a food processor and process until smooth.
• Whisk together the flour, 1/3 cup sugar, and the salt in a bowl.
• Whisk in the creme fraiche mixture just until blended.
• Pour the batter over the raspberries.
• Drizzle with the remaining 2 tablespoons butter, and sprinkle with the almonds and the remaining sugar.
• Bake for 40 minutes, or until golden brown.
• Let cool on a wire rack for 10-15 minutes, and serve warm.

ALMOND-RASPBERRY CLAFOUTIS WITH VANILLA ICE CREAM

Steps:

• Puree frozen raspberries with their syrup in processor until smooth. (Raspberry sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Finely grind almonds in processor. Transfer almonds to large bowl. Add sugar, egg whites, flour, orange juice and orange peel and whisk to blend well.
• Melt butter in heavy medium saucepan over medium heat; cook until butter browns, stirring frequently, about 4 minutes. Whisk hot browned butter into almond batter until well blended. Divide batter equally among six 1 1/4-cup custard cups (batter will fill cups only halfway). Drop 8 raspberries into batter in each cup. Bake clafoutis until golden brown and set in center, about 40 minutes. Cool 15 minutes. Serve warm with raspberry sauce and vanilla ice cream, if desired. Garnish clafoutis with any remaining fresh raspberries and serve immediately.