Blueberry Clafouti with Amaretto Cream
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Ingredients
  • ⅓ cup whole blanched almonds
  • ½ cup all-purpose flour
  • ⅓ cup granulated sugar
  • ⅛ teaspoon salt
  • 3 eggs, at room temperature, beaten
  • ½ cup crème fraîche
  • 2 Tablespoons unsalted butter, melted, cooled
  • 3 cups fresh blueberries
  • ¼ cup granulated sugar
  • Amaretto Cream:
  • 1 cup very cold whipping cream
  • 2 Tablespoons powdered sugar
  • 1 Tablespoon Amaretto liqueur
Instructions
  1. Heat oven to 350 degrees F. Grease a 9-inch springform pan; set aside. Place whisk attachment of electric mixer in freezer for later use of making the Amaretto Cream.
  2. Pulse almonds in bowl of food processor using metal blade (or blender). Add flour, the ⅓ cup granulated sugar, and the salt. Process until mixed. While the machine is in motion, gradually pour in eggs, crème fraîche, and butter just until smooth; do not over-process.
  3. Pour batter into prepared springform pan. Scatter blueberries over top. Sprinkle evenly with the ¼ cup granulated sugar. Bake until top is golden and center is firm to the touch, about 35 to 40 minutes. Cool on wire rack just until warm.
  4. While clafouti bakes, make the Amaretto Cream: Place cold whipping cream in bowl of electric mixer. Attach whisk attachment that has been chilling in freezer. Whip cream until soft peaks form, then add powdered sugar and amaretto and whip again. Transfer to a small bowl and refrigerate, covered, until ready to serve with warm clafouti. Cut into wedges and serve with whipped cream. Serves 8.
Recipe by The Culinary Cellar at https://theculinarycellar.com/blueberry-clafouti-with-amaretto-cream/