Today finds the Bunkycooks household in quite a
mess of gigantic proportions flurry of activity. Family started to arrive yesterday for the wedding this coming weekend. In case you did not read Friday’s post (with really yummy eggplant lasagna!), my hubby’s daughter is getting married. Therefore, we have total insanity much to do this week! Blog posts may possibly be sporadic, but I am going to try to keep on schedule (in between cooking, much wine and running around town).
This claufouti is a delightful dessert that I prepared after seeing some beautiful blackberries at the market. I wanted to make something a little unusual and was not interetsed in blackberry cobbler or buckle or anything along those lines, so instead, I thought I’d give a semi-fussy French dessert a bit of a twist.
I used a combination of heavy cream and whole milk in the claufouti. I wanted a richer custard so I added the heavy cream, but you could use just milk. I also added some Chambord for a little boozy taste. The blackberries and the raspberry liqueur were wonderful together.
I thought the white chocolate would be a really nice touch shaved on the top while the claufouti was still warm. I used Callebaut white chocolate, so it was very rich and literally melted in my hands as I attempted to shave it. Another option would be to melt the chocolate and then drizzle it over the top. I put the chocolate in the freezer for a few minutes to shave it on the individual servings and that worked much better!
I served the claufouti while it was still warm with just a spoonful of creme fraiche. Oh, it was sooo good!
Blackberry Claufouti with Chambord and White Chocolate
1 tablespoon unsalted butter, at room temperature
2 cups fresh blackberries
1/3 cup sugar, plus 2 tablespoons
3 large eggs, at room temperature
6 tablespoons all-purpose flour
1 cups whole milk
1/2 cups heavy cream
2 tablespoons Chambord
1 teaspoons vanilla extract
White chocolate, melted and drizzled over the claufouti
Fresh blackberries and white chocolate shavings for garnish
Creme fraiche, optional
Preheat the oven to 375 degrees F. Wash and dry blackberries. Lay them out on a plate and sprinkle with 1 tablespoon of sugar. Let them sit for about 10 minutes. Butter a 10 inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the sugar.
Beat the eggs and the 1/3 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Turn mixer to low speed and mix in the flour, milk, cream, Chambord, vanilla extract and salt. Set aside for 10 minutes.
Lay blackberries evenly over bottom of baking dish. Gently pour batter over blackberries. Place baking dish on middle rack in the oven. Bake for 35 to 40 minutes until the custard is set and is golden brown. Remove to a wire rack. Drizzle with white chocolate. This is best served warm, but can be served at room temperature. Garnish with fresh blackberries and shaved white chocolate. You can also serve with a dollop of creme fraiche.