Cooking with Paula McIntyre - Raspberry Clafouti With Almond Crumble And White Chocolate Cream

Download Raspberry Clafouti With Almond Crumble And White Chocolate Cream

Recipe

Almond crumble
25g soft butter
30g plain flour
25g finely chopped almonds nuts
30g castor sugar

Rub the butter and flour together to coarse crumbs. Rub in the sugar and nuts.

Raspberry Clafouti
300g raspberries, tossed in 25g castor sugar and 3 tablespoons brandy or whiskey
30g melted butter plus more for greasing
2 tablespoons Demerara sugar
3 eggs
40g castor sugar
250ml whole milk
75g plain flour
1 teaspoon vanilla extract

Brush a baking dish with butter and scatter over the Demerara sugar. Set oven to 180oc.
Whisk the eggs with the sugar until pale and creamy – will take about 8 minutes at full speed with an electric mixer. Sieve in sugar and add the milk. Whisk to a smooth batter and then whisk in the vanilla, flour and melted butter.
Spoon the raspberries and any juices into the dish and pour the batter on top. Scatter over the crumble and bake for about 25 minutes. Serve straightaway from the oven.

White chocolate cream
250ml double cream
50g white chocolate finely grated
Whisk the cream and fold in the chocolate.

Published on Saturday, 2nd August 2025.

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