Pick some blueberries or find them at your local Farmer’s Market and make this luscious clafouti made even more special served with an Amaretto cream.
Blueberry Clafouti with Amaretto Cream
1/3 cup whole blanched almonds
1/2 cup all purpose flour
1/3 cup granulated sugar
1/8 teaspoon salt
3 eggs, at room temperature, beaten
1/2 cup prepared creme fraiche (find it in the refrigerated section, usually near the sour cream and mascarpone)
2 Tablespoons unsalted butter, melted and cooled
3 cups fresh blueberries
1/4 cup granulated sugar
Amaretto Cream: recipe follows
1. Heat oven to 350 degrees. In a food processor fitted with metal blade, grind almonds with on/off turns. Add flour, the 1/3 cup sugar, and the salt. Process with on/off turns until mixed. While machine is running, gradually pour in eggs, creme fraiche, and butter just until smooth (do not overprocess). Pour batter into a greased 9-inch springform pan. Top with blueberries and sprinkle with the 1/4 cup sugar. Bake until the top is golden and center is firm to the touch, about 40 to 50 minutes. Cool on wire rack just until warm.
2. While clafouti bakes, prepare Amaretto cream. Serve with warm clafouti. Serves 8-10.
1 cup whipping cream
2 Tablespoons powdered sugar
1 Tablespoon Amaretto
Place a mixing bowl and whisk attachment in freezer to chill. Place the cream in the cold bowl and whisk until very soft peaks form. Add sugar and Amaretto. Whisk again until soft peaks form. Transfer to a small bowl; cover and refrigerate until clafouti is ready to serve.