Fresh Apricot & Yogurt Clafoutis with Passion Fruit
Apricot & Yogurt Clafoutis
350 gram Milk 250 gram Cream 175 gram Yogurt, plain 100 gram Egg, whole 125 gram Sugar 020 gram Flour 400 gram Apricot, skinned Pinch Salt 1 Vanilla pod, split
Blanch the Apricots in hot water and remove the skin. Slice into quarters and set aside for later use. Combine milk and cream and bring to simmer with salt and vanilla pod. Scrape the vanilla and remove the pod. Combine sugar with flour and stir into the eggs with yogurt. Stir the milk-cream into the egg yogurt mixture and strain. Arrange the apricot quarters on deep plates and pour the mixture over. Place into a Bain Marie and bake at 190°Celsius for 18 minutes. Dust with icing sugar and place the dish under a hot oven rack to caramelize lightly. Serve with passion fruit pulp, raspberries and apricot Clafoutis, sometimes in Anglophone countries spelled clafouti, is a custard-like baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter, somewhat similar to pancake batter, in a baking dish. Originally from Limousin, the dish’s name comes from Occitan clafotís, from the verb clafir, meaning “to fill up” (implied: “the batter with cherries”). Clafoutis apparently spread throughout France during the 19th century.When other kinds of fruit, such as plums, prunes, apples, cranberries or blackberries are used instead of cherries, the dish is called a “flognarde” (sometimes spelled “flaugnarde”).Some purists strongly advise against de-pitting the cherries used in a clafoutis. According to them, the pits release a wonderful flavor when the dish is cooked. A traditional Limousin clafoutis contains pits. If the pits are removed, the clafoutis will be milder.
Cute mini graters from @HOME.