Apricot And Lavender Clafoutis Recipe

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APRICOT AND LAVENDER CLAFOUTIS ;FRESH GREEN ALMONDS
AS THE APRICOTS BAKE within this custardy tart, they release their luscious juices into the batter. In this preparation, we chose to make small individual clafoutis rather than the traditional family-sized treat to enjoy more of the buttery crust, the best part! Sweet almond milk ice cream finishes this delicate dessert, and edible lavender flowers dot the plate.
Apricot And Lavender Clafoutis Recipe
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Servings
Ingredients
Almond Milk Ice Cream
Clafoutis
To Finish
Servings
Ingredients
Almond Milk Ice Cream
Clafoutis
To Finish
Apricot And Lavender Clafoutis Recipe
Votes: 0
Rating: 0
Rate this recipe!
Instructions
For the Almond Milk Ice Cream
  1. In a medium heatproof bowl, whip the yolks and sugar until smooth. In a medium saucepan, bring the almond milk and heavy cream to a simmer. While whisking, gradually pour half of the hot milk into the egg yolk mixture. Gradually whisk the mixture back into the saucepan. Return the saucepan to the heat and cook slowly, while whisking, until it reaches 185°F. Strain into a bowl set over ice and stir until well chilled. Spin in an ice cream machine according to the manufacturer’s instructions.
For the Clafoutis
  1. In an electric stand mixer fitted with a whisk, whip the butter until creamy. Sift the powdered sugar and almond flour into the bowl and whip until well combined. Add the egg and whip until homogeneous. Transfer the batter to the refrigerator and chill overnight.
  2. In a heatproof bowl, whip the yolks, granulated sugar, and flan powder until smooth. In a small saucepan, combine the milk and vanilla seeds and bring to a simmer; remove from the heat, add the lavender sachet, cover, and rest for 3 minutes. Remove the sachet, return to a simmer, and while whisking, gradually pour half of the hot milk into the egg yolk mixture. Gradually whisk the mixture back into the saucepan. Return the saucepan to medium heat while whisking. Bring to a simmer for about 1 minute, until thickened, to make a pastry cream. Transfer the mixture to a bowl, cover the surface with plastic wrap, and refrigerate until chilled.
  3. Preheat the oven to 350°F. Spray the inside of eight 3-inch oval cake rings or other medium-size ring molds with nonstick cooking spray and line with a strip of parchment paper; arrange on top of a Silpat-lined baking sheet. Alternately, butter 8 cupcake or muffin tins. In a large bowl using a rubber spatula, fold the almond batter and pastry cream together until no streaks remain. Spoon into the prepared molds until two-thirds full and nestle 1 wedge of apricot into each of their centers.
  4. Bake for 15 minutes, or until the tops are golden brown.
To Finish
  1. For each serving, arrange 2 clafoutis on a dessert plate and top each with an almond half and a lavender flower. Arrange 3 slices of apricot through the center of the plate and garnish them with 3 more almond halves and lavender flowers. Serve with the almond milk ice cream.

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