Classic vanilla ice cream
Everyone will be impressed by this smooth and creamy classic ice cream
Gooseberry & almond clafoutis
Serves 6
Easy
Prep:
Cook:
Sharp, tangy gooseberries are the perfect foil to sweet, melt-in-the-mouth clafoutis. Enjoy warm or cold
Skip to ingredients
- butterfor the dish
- 140g golden caster sugar
- 400g gooseberriestopped and tailed
- 4 eggs
- 50g plain flour
- 50g ground almonds
- 1 tsp vanilla extract
- 1 lemonzested
- 250ml double cream
- 2 tbsp flaked almonds
- icing sugarfor dusting
Nutrition: Per serving
- kcal769
- fat36g
- saturates18g
- carbs77g
- sugars4g
- fibre11g
- protein28g
- salt1.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Butter a 23cm round flan dish and scatter over 2 tbsp of the caster sugar. Tip in the gooseberries and gently shake the dish to coat the berries in the sugar. Set aside.
step 2
Tip the remaining sugar, the eggs, flour, ground almonds, vanilla extract, lemon zest and a small pinch of salt into a bowl, and whisk until smooth. Slowly whisk in the cream until it’s been fully incorporated and the batter is completely smooth.
step 3
Pour the batter over the berries, scatter over the flaked almonds and bake for 30-35 mins until puffed up and light brown. Leave to cool slightly, then dust with icing sugar and serve warm.
