Chef Patricia Williams from District Restaurant in New York joins Nick to make Claufouti with Fruit. Claufouti is chef Patricia favorite dessert. Yes, it is a French dessert and this complicatedly named dessert is actually very simple to make. One can have many variations of Claufouti with Fruit using different types of fruits, so go ahead and enjoy.
3 1⁄2 Ounce
1 1⁄2 Ounce
1 3⁄4 Cup (28 tbs), ground (Finely Ground Almonds, If Using Almonds, Make Sure That You Do Not Make Almond Butter. Add 1 Tablespoon Flour To The Almonds And Chop Finely In A Food Processor)
1⁄4 Cup (4 tbs)
Non stick cooking spray
2 Cup (32 tbs) (Your Choice I Use Whatever Is In Season)
Whipped cream/Ice cream
1 Cup (16 tbs) (For Serving)
Cream together the butter and sugar. Beat in the almond flour and a pinch of salt. Whisk together the eggs and cream, mix in with the flour mixture, and pour into a 9-inch quiche or pie plate that has been sprayed with non stick cooking spray. Place the fruit on top of the egg-and-flour mixture and bake at 300 degrees for 25 minutes. Serve with whipped cream or ice cream.
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The one you've been waiting for is just a click away . Check the second part of this recipe video where Chef Patricia beautifully tops the fruit over the batter and ,bakes it .This recipe is surprisingly low in sugar, relying mostly on the sweetness of the fruit for flavor, and it's also a wonderful, easy way to use an abundance of summer stone fruits - plums, peaches and the like - without the hassle of making a pie. This makes a delicious dessert ideal for children, but always a hit with adults too!