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Posts tagged ‘raspberries’

Red, White & Blue Clafoutis


I am aware that the holiday has passed…but let’s be honest…I’m always a little late to the party in this respect.  I’d like to think it is because I am too busy enjoying the moment to post recipes prior to an actual holiday or event.  Come to think of it…I would be awful working at a monthly magazine or for a fashion designer…having to always think a couple of months ahead.  I digress.

Here’s hoping you all had a wonderful 4th of July celebration.  I did not spot a single fireworks display…most of the west is currently on fire so many cities were erring on the conservative side.  However, I did spend the evening at the Oakley Rodeo!

What follows is one of my favorite desserts to make…it’s light, delicious, totally adaptable to whatever fruit may be in season and therefore appropriate for all times of year and it is quick to make.  I first learned to make this here and it is traditionally made with cherries with their pits still in them.  I also weigh the dry ingredients and use the metric measurements as it just seems to come out better.

Red, White & Blue Clafoutis

100 grams sugar (2/3 cup±)
120 grams flour (1 cup±)
3 eggs
200 ml milk, lukewarm (1 cup±)
50 ml cream (¼ cup±)
5 grams baking powder (1 tsp.)
1-2 handfuls of blueberries and raspberries (or your choice of fruit – pears, plums, peaches, cherries, etc.)

Preheat the oven to 350ºF (160ºC).

Butter and lightly sugar a heavy tart pan or dish and then chill.

Place fruit in a single layer  in the chilled and sugared dish.  The exact quantity of fruit is up to you, but pieces of fruit should not touch.

Weigh the dry ingredients (I made extra batter (1 and 1/3 recipes worth) for an additional individual clafoutis that never made the photographic cut) and mix all the ingredients together in a bowl.

Pour the batter into the dish very slowly and gently, taking care not to displace or move the berries too much.

Bake for 40 minutes until just barely beginning to brown.

Serve warm or at room temperature, plain or garnished with powdered sugar, fruit coulis, or whipped cream with a sprig of fresh mint.

I could seriously eat the entire thing all by myself!

What are your favorite summer desserts?

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Panna Cotta – Under Construction! {a little help over here…please!}


Okay readers.  Clearly, I am in need of your help, your collective knowledge and wisdom, your trial and error experience with the seemingly simple (any-idiot-should-be-able-to-make-it) Italian dessert – panna cotta.

Don’t get excited…I did not make this one…

{via}

I made this one.  I’m going to go out on a limb here and say that a perfect panna cotta is not supposed to look like this…

Seriously…I’ve searched and searched for clues as to why it separated…and I can find none.  I repeat…NONE!  I followed the recipe exactly.

Okay not e-x-a-c-t-l-y…but very close.  Instead of using vanilla, I used Meyer lemons as the flavoring, the juice and some of the zest.  I bloomed the gelatin and heated the milk, stirred it altogether to make sure it was good and mixed…I poured it into little ramekins and let it cool a bit and then put them in the fridge.

(and what’s worse…I served them to my in-laws who were visiting…who were more than polite and delved right in as if eating gelatinized milk with a weird-looking yellowish layer on top was nothing other than sheer delight – luckily they are good-humored individuals!)

It tasted fine as well…but the bi-level layering and the yellowish top layer was a bit hard to get past.

So what happened, huh?

Attempt number two is happening this afternoon…but, if that one doesn’t turn out.  I may have to throw in the panna cotta towel.

{I’m counting on you, readers, to pull me out of panna cotta hell and tell me what went wrong!  Puh-lease!}

oh…and Happy Mother’s Day!

—– UPDATE—–

I made a second batch yesterday afternoon using a Mark Bittman recipe for Vanilla Buttermilk Panna Cotta.  The process varied quite a bit, and I was sure it would work out this time.  Many have thought that my issue may have been caused by the acid in the lemon juice – but yesterday’s recipe contained no lemon at all!  I was feeling very confident and pulled one out of the fridge after dinner and dug my spoon in…only to find that once again…full separation.

At this point, panna cotta and I are in a fight…a big one, and currently, I’m holding a big grudge.  We’ll have to talk it over at some point but I think right now I need some space!  GEEZ!

So I now request your help once again…or I’m going to start email-stalking Bittman himself until he discovers the error of my ways!

Help!

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