I believe a clafoutis is one of the easiest and most impressive desserts you can make. No fuss, with ingredients you probably already have at home, and always with a result that wows. This version of clafoutis with raspberries and marshmallows has a special touch: the combination of the raspberries' tartness with the marshmallows' soft, sweet texture creates a blend that is pure comfort. It's one of those desserts that works just as well for an impromptu snack as for a special meal. Also, its aroma while baking will make it hard to wait to try it. A true delight! (and if you look at the end of the post, you'll find a modified version you'll like as much as this raspberry one that I strongly encourage you to try).
Ingredients
- 375 g raspberries
- 30 cl whole milk
- 3 eggs
- 4 marshmallows
- 80 g sugar
- 100 g flour
- 1 pinch of salt
- Butter (for greasing the pan)
Preparation
- Preheat the oven to 180 °C.
- Rinse the raspberries under cold water (do it with low pressure, they are delicate, this will help keep their structure) and pat them dry with paper towels.
- In a large bowl, mix the sugar with the eggs. Add the flour and the pinch of salt. Then gradually add the milk, stirring constantly to avoid lumps.
- Grease a ceramic dish with butter (we used the Emile Henry square dish, but you can use the popular fluted dish).
- Place the marshmallows cut into small pieces along with the raspberries on the bottom of the dish.
- Pour the batter mixture you prepared on top and bake for about 40 minutes.
- Serve warm or cold, as you prefer.
Prefer to make a Blueberry Clafoutis?
If you like, you can swap the raspberries for blueberries; the preparation and quantities are exactly the same. And it's just as delicious!
