Gooseberry Clafoutis


Gooseberries and elderflower. It is all about them these days. Everywhere you see recipes for pavlovas, fools, cakes, pies, tarts, and crumbles filled with sour, greenish berries and sweetened with flowery syrup. Indeed, I found some gooseberries at the farmers’ market here in Wimbledon the other day, and couldn’t resist buying some. Then, back at home, I made clafoutis – a favourite dessert that loves berries in every form, even if they are tart gooseberries.


Gooseberry Clafoutis

I have included a version with coconut milk, in case you are not a fan of dairy 
300 ml/ 1 1/4 cup whole milk (or full-fat coconut milk)
3 eggs
60 g/ scant 1/2 cup whole wheat flour
30 g/ 1/4 cup oat flour or finely ground oats
2 tbsp elderflower syrup (cordial)
55 g/ 1/4 cup light brown sugar
1/4 teaspoon salt
150 g/ 1 cup fresh gooseberries
Butter (or coconut oil) to grease the pan
Powdered sugar for dusting
Toppings (optional):
crème fraiche or greek yogurt + elderflower cordial
vanilla bean ice-cream
more berries and sugar

Preheat the oven to 200C/400F. In a large bowl, whisk the eggs with coconut milk, sugar, salt and vanilla until well blended. Then, add the flour and stir until incorporated. Grease a 9-inch pie/tart pan and pour the batter into it. Sprinkle the gooseberries evenly onto the batter. Bake for about 40 minutes,  until golden brown and puffy. Remove and let cool a little bit before serving with a generous dusting of powdered sugar.

 

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1 Comment

  1. la domestique August 27, 2012

    I do think gooseberries are perfect for clafoutis, and I'm so jealous because I don't have any! 🙂

    Reply

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