Raspberry and Lemon Clafoutis

Ingredients:

300g fresh or frozen raspberries

3 eggs

100g caster sugar

1 sachet vanilla sugar

Finely grated zest of 1 organic lemon

Juice of 1/2 lemon

70g flour

20cl whole milk

10cl full-fat single cream

Pinch of salt

Butter for the mold

Icing sugar (optional) for dusting

Preparation:

1. Prepare the batter:

Preheat the oven to 180°C (fan-assisted).

In a bowl, whisk the eggs with the sugar, vanilla sugar, and lemon zest.

Add the lemon juice.

Fold in the sifted flour and a pinch of salt.

Pour in the milk and cream, and mix until you obtain a smooth, flowing batter.

2. Prepare the pan and fruit:

Generously butter a gratin or tart pan.

Arrange the raspberries evenly in the bottom of the pan.

3. Assembly and baking:

Pour the mixture over the raspberries.

Bake for 35 to 40 minutes, until the top is lightly golden and the center is set.

Tips & serving:

Let the batter cool completely before dusting with icing sugar.

Serve on its own, or with a spoonful of lemon Greek yogurt, crème fraîche, or a scoop of raspberry sorbet.

For a more indulgent version, add a touch of almond flour (30 g) to the batter