This Mirabelle Plum and Almond Mini Clafoutis recipe is perfect for a last-minute, effortless dessert. The mirabelle plum, a variety from Lorraine, brings an intensely fruity and sweet flavour that’s perfect for clafoutis.
Ingredients For
-
-
x 3
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100 gr
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80 gr
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50 gr
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300 ml
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1 teaspoon
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1 teaspoon
Preparation
1
Preheat the oven to 180°C, fan oven.
Wash and half the mirabelles, then remove the stone.
3
Gradually add the flour and almond powder, mixing well to avoid lumps.
Stir in the milk and add the vanilla extract. The mixture should be fairly liquid.
4
Butter 6-8 small individual tart tins or ramekins, depending on size.
Pour the batter into the moulds and spread the mirabelle plums evenly on top.
5
Bake in the oven for 20-25 minutes. The clafoutis are baked when the edges are firm and the centre is slightly runny. It will firm up a little as it cools.
6
Remove the clafoutis from the oven and leave to cool slightly before serving. Add icing sugar to decorate if desired.
© la cuisine de Géraldine
Contributor
Géraldine Leverd
Food Blogger
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