Flaugnarde of raspberries and nectarines
When Loreto, author of Sabores de Colores , presented me with the recipe that you find here today, she told me "Claudia, go ahead and prepare it because it's super-rich!". After seeing it, I did not doubt his words, because with the photos it is already clear that it is a recipe that without a doubt we should all try. I have already done it, and I confirm that you are absolutely right!
In the photo, knife with Pallarès boxwood handle , and undulating ceramic mold by Emile Henry
Flaugnarde is a typical French recipe from the Limousin region, it could be said that it is like clafoutis with fruits other than cherries. It seems that the name clafoutis is only for cherries, although we use it for various combinations...
So today we will make room for the flaugnarde, this time with raspberries and nectarines, summer fruits that are at their best and that combine deliciously, offering us a truly delicious dessert, not excessively sweet and with a refreshing acid touch. And if we also prepare it in one of Emile Henry's ceramic moulds , we will achieve perfect cooking and a top-of-the-line presentation, so it could almost be said that from the oven to the table.
At home we really like to prepare this type of recipe, and many others, in the variety of molds offered by the brand , and in addition to being great for baking, they are ideal for presenting. Or won't you tell me that you don't love them to present a salad, a pasta or a stew on the table?
Ingredients for 6 people)
- 3 nectarines cut into slices
- 150g raspberries
- 1 lime (juice and zest)
- 100 gr sugar + 2 tablespoons
- 1 teaspoon vanilla essence
- 4 eggs
- 150 ml whole milk
- 150 ml cream
- 100 gr sifted flour
- 1 pinch salt
- Butter for the mold
- icing sugar to decorate
In the photo, Emile Henry ceramic mortar , and Emile Henry corrugated ceramic mold
1. Preheat the oven to 175º C.
2. Grease the Emile Henry ceramic mold with butter and sprinkle it with one of the tablespoons of sugar. We booked.
3. In a large bowl, place the sliced nectarines, the raspberries, the zest, the lime juice and a tablespoon of sugar. Mix carefully not to break the raspberries and let macerate for a few minutes while you prepare the cream.
4. For the cream we simply place the eggs, the 100 grams of sugar, the vanilla essence, the flour, the cream, the milk and a pinch of salt in the blender glass . Beat until you get a uniform cream.
5. Once the cream is ready, we distribute the fruit in the mold and cover it with the cream.
6. Finally, we bake for 40-50 minutes or until the cream is completely curdled, we can check it by clicking in the center with a toothpick to see if it comes out clean.
7. Once the flaugnarde has curdled, remove it from the oven, let it cool for a few minutes and sprinkle it with icing sugar.
The flaugnarde, like the clafoutis, can be served hot or cold, however you like it!
María Luisa said:
Hola. Puede ser nata de cocinar o tiene que ser con porcentaje más alto de materia grasa?. Gracias!
La nata se puede sustituir por algo??? Ahora mismo un familiar no puede tomarla… la leche podría ser desnatada?
HOla Mª José, la nata líquida ;)
La pizca justa said:
Hola! La nata tiene que estar líquida o montada? Con lo que me gustan las nectarinas, me apunto la receta!
Hola Teresa, a por ella, sin duda ;) Está deliciosa! Saludos, Claudia
Hola Marga, súper contenta de escuchar que fue tal éxito!! Muchas gracias por tu comentario, un saludo! Claudia
Riquísimo. Tuvimos una comida de amigas y éste fue el postre. Espectacular.
Tiene que estar delicioso, las imágenes lo dicen todo!!! Tengo que probarlo!!!