Gooseberry Clafoutis with a Brown Sugar Streusel...... RESD DESSERT!

Who doesn't love Gooseberries?? They are after all God's personal little gifts of love from Nature to us. This week I'll be sharing the stunning dessert we served up at the first RESD event earlier this month.
This is definitely a winner and should be tried while gooseberries are still in season.

We plated up individual little Gooseberry Clafoutis with a gooseberry puree and a brown sugar streusel made from scratch. I personally prefer all Clafoutis with nice warm custard or homemade ice cream. As you know I’m always saying that repetitive flavours are the way to go, whenever you’re making any dish. Clafoutis are a very famous French Custard dessert that calls for some flour to the custard mixture before it gets poured over the chosen fruit. When baked it has a tendency to puff up almost like a soufflé and as it cools it will shrink back a little.

Gooseberry Clafoutis with a Brown Sugar Streusel

For the Clafoutis you’ll need:

·         Butter, softened to butter ramekins

·         500 ml full cream milk

·         135 g sugar

·         7.5 ml vanilla – one fresh vanilla pod deseeded

·         9 eggs – we used duck eggs

·         2 ml salt

·         180g Flour

·         Icing sugar, for dusting

method:

1.       Pre heat oven to 190 ̊C.  Spread baking dish (ramekins) with butter; set aside. Combine milk, sugar, vanilla, eggs, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute. For silky smooth custard stain the mixture through a sieve to remove any small lumps.

2.       Pour batter into buttered ramekins, and then distribute gooseberries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of Clafoutis, about 30 minutes. Dust with confectioners' sugar before serving.

 

 

For the Streusel you’ll need:

·         62.5ml Butter

·         125ml  Flour

·         62.5ml Demarera sugar

·         ½Tsp  Ground Cinnamon

·         125ml Oats

METHOD:

1.        Rub the ingredients together until it resembles a crumble topping and bake on a baking sheet in the oven at 190 ̊ C for 15 – 20 minutes. Once cooked crumble the Streusel on top of the Clafoutis and serve.

 

If you don't want to make the streusel, just serve the Clafoutis with a warm custard or even a scoop of good quality vanilla ice cream....