I think clafoutis is one of the easiest and most successful desserts you can make. No complications, with ingredients you probably already have at home, and always with an impressive result. This version of clafoutis with raspberries and marshmallows has a special touch: the combination of the acidity of the raspberries with the spongy and sweet texture of the marshmallows creates a mixture that is pure comfort. It is one of those desserts that is just as good at an improvised snack as it is at a special meal. In addition, its aroma when baking will make it difficult for you to wait for it to be ready to try it. A real delight! (and if you look at the end of the post, you will have a modified version that you will like as much as this raspberry one that I strongly encourage you to try).
Ingredients
- 375 g of raspberries
- 30 cl of whole milk
- 3 eggs
- 4 marshmallows
- 80 g of sugar
- 100 g of flour
- 1 pinch of salt
- Butter (to grease the mold)
Preparation
- Preheat the oven to 180°C.
- Wash the raspberries under cold water (use low pressure, they are delicate, so you will keep their structure) and dry them well with absorbent paper.
- In a large bowl, mix the sugar with the eggs. Add the flour and a pinch of salt. Then, add the milk little by little, stirring constantly to avoid lumps.
- Grease a ceramic mould with butter (we used the Emile Henry square mould, but you can use the popular wavy mould ).
- Place the marshmallows cut into small pieces along with the raspberries on the bottom of the mold.
- Pour the liquid batter mixture you have prepared over the top and bake for about 40 minutes.
- Serve warm or cold, as you prefer.
Would you rather make a blueberry clafoutis?
If you want, you can replace the raspberries with blueberries, the preparation and quantities are exactly the same. And it comes out just as delicious!
