Light Red Berry Clafoutis

📝 Ingredients

• 400 g frozen red berries
• 3 eggs
• 300 ml semi-skimmed milk
• 50 g ground almonds
• 60 g plain flour
• 60 g caster sugar
• 1 tsp vanilla extract
• 1 pinch of salt
• 10 g unsalted butter

🍴 Utensils

• 24 cm round baking dish
• Mixing bowl
• Whisk
• Measuring jug
• Bowl

📖 Steps

1. Preheat the oven to 180 °C and grease the dish with the butter. Leave the berries in the freezer until the last minute: if they thaw, they release their juice and the batter turns purple and soggy.
2. In a mixing bowl, whisk the eggs with the sugar, vanilla extract and salt for 1 minute, until the mixture is slightly frothy and pale.
3. Add the ground almonds and flour, keeping 1 tbsp flour aside in a bowl. Whisk until you have a thick, smooth batter with no lumps.
4. Gradually pour in the milk, whisking constantly, to keep the batter smooth. It should be runny, slightly thicker than pancake batter; it's normal for it to look liquid at this stage.
5. Take the berries out of the freezer and toss them in the bowl with the reserved flour: it will soak up their juice during baking. Spread them in a single layer over the bottom of the buttered dish.
6. Gently pour the batter over the fruit and bake for 40 to 45 minutes, until the clafoutis is puffed up, golden at the edges and set in the centre: it should barely wobble when you gently shake the dish.
7. Leave to cool for at least 20 minutes before serving: the clafoutis sinks a little and holds together better when cut. Cut into 6 portions and serve warm, or cold the next day.