Pear and vanilla Clafouits.

It has been a while since I have posted a recipe…work and life took over a little…

I made this lovely classic french dessert the other day, although traditionally made with black cherries, I replaced them with lovely ripe pears, vanilla and almonds, pure heaven. Extremely quick to make and so so warm and satisfying. Comfort in a bowl!

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Pear and vanilla clafoutis.

(serves 4/6)

2 medium pears, peeled and sliced

  • 50g ground almonds
  • pinch of salt
  •  45g self raising flour
  • 125g cater sugar
  • 
2 large eggs
  • 
2 egg yolks
  • 
vanilla pod seeds removed or vanilla essence
  • 250 ml double cream
  • 2 tbsp brandy (optional)

Medium oven proof dish.
Preheat an oven to 160 ̊C.
In a mixing bowl, stir the ground almonds, sugar, flour, ginger and salt.
In a separate bowl whisk the eggs, egg yolks, cream, brandy and vanilla and pour the mixture over the dry ingredients slowly, stirring well until all the lumps disappear.
Butter the baking dish and pour in the batter. Place the sliced pears on the top, sprinkle with caster sugar and bake in the oven for 40 minutes.
Lift it out 10 minutes before cooking time ends to scatter some flaked almonds (optional)
. Serve with cream or creme fraiche.

Strawberry Mousse.

The strawberry season is in a full swing. I love British strawberries, sweet, juicy, full of flavour, can’t get enough of them.  I made this strawberry mousse recently which has been an instant hit especially with the small people in our household. It must have something to do with a secret ingredient  they are quite partial to-marshmallows!

Easy and very delicious!

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Strawberry Mousse.
(makes 6 medium glasses)


300g fresh strawberries plus more to serve with
30g caster sugar
150g marshmallows
1tbs lemon juice
1 tsp vanilla ( paste, essence or a vanilla pod)
200ml double cream
100ml water

Quarter the strawberries and place them in a pan with the sugar and 100ml of water. Bring  to the boil and simmer for couple of minutes, strawberries should get slightly soft. Take it of the heat and liquidise it with a hand blender. Return to the low heat and add marshmallows, stirring continuously until all melted. Add the vanilla and lemon juice and set it aside to cool.

Whip the cream until just hold shape, ‘soft peak’, Do not over whip!

Fold the cream into the strawberry mix, pour into glasses and let it set in a fridge for an hour or so. Serve with more of delicious strawberries.

 

 

 

 

 

 

 

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