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Raspberry Clafoutis with Vanilla Ice Cream

Chef Laurent Gras Recipes

Raspberry Clafoutis with Vanilla Ice Cream

Alta Editions

Almond and vanilla balance with the natural flavors and acidity of the baked raspberries. The crust that forms over the top during baking keeps the filling moist, and the olive oil lightens the custard.
— Laurent Gras

This Provence-inspired Raspberry Clafoutis with Vanilla Ice Cream recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

6-8 servings   |   Prep Time: 15 minutes   |   Cooking Time: 10 minutes

 

Ingredients

For the Clafoutis Batter

  • 2 large eggs
  • ½ cup (90 g) sugar, divided
  • 1 ¼ cup (260 ml) half and half, or a combination of whole milk and heavy cream
  • 1 vanilla bean
  • ¼ cup (30 g) all-purpose flour
  • 2 tablespoons (20 g) almond flour
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 2 tablespoons (30 g) unsalted butter, at room temperature
  • ½ pound (250 g) raspberries
  • Powdered sugar, for dusting

For the Vanilla Ice Cream

  • 2 cups (500 ml) whole milk
  • 1 cup (250 ml) heavy cream
  • 2 vanilla beans or 1 tablespoon pure vanilla extract
  • 3 egg yolks
  • ⅔ cup (150 g) sugar

Method

For the Clafoutis Batter

  1. In a medium mixing bowl, whisk the eggs until frothy. Add ¼ cup of the sugar and half and half and beat to combine. Split and scrape the vanilla bean into the bowl, along with the pod. Whisk in the all-purpose flour, the almond flour, and the olive oil. Cover and let sit in the refrigerator for 1 hour. Remove the vanilla pod.
  2. Preheat the oven to 500°F (260°C). Melt the butter in a small saucepan and brush a small gratin or ceramic baking dish to cover. Add the remaining sugar to the pan and shake to coat the interior. Tap out any extra sugar. Arrange the raspberries in the bottom of the pan. Pour in the batter.
  3. Bake for 10 to 12 minutes, until the clafoutis has risen and the top has turned golden brown. Transfer to a wire rack to cool. Dust with powdered sugar just before serving.

For the Vanilla Ice Cream

  1. In a medium saucepan, combine the milk and cream. Split the vanilla beans and scrape into the pan, along with the pods. Bring to a boil, watching carefully so it doesn’t boil over.
  2. Fill a medium mixing bowl with ice water. In another bowl, beat together the egg yolks and the sugar until frothy. Temper the egg yolk mixture by beating in a cup or so of the hot milk mixture. Pour the egg yolks back into the pot and cook over low heat, stirring constantly with a wooden spoon, until the mixture reaches 180°F (83˚C) on an instant-read thermometer. Pass this mixture through a fine mesh strainer into a clean bowl and cool down quickly over the ice water bowl. Chill the mixture and then churn in an ice-cream maker according to the manufacturer’s directions. Keep frozen until ready to serve.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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