09.06.08
loganberry clafoutis (flognarde?)
A few weeks ago, Mark’s parents were in town for a visit, and I was dead set on making them a nice dinner. We went to the farmers market and the fisherman’s terminal, and bought all of the best ingredients we could find. I made a full four course menu that balmy summer evening, but in my opinion, the best part was dessert. I found the most resplendent berries: loganberries- a deep purple in between the color of a raspberry and a blackberry, so juicy they were bursting upon contact.
I’d been reading about clafoutis lately, and figured it would be a good and easy match with the berries. A clafoutis is a cross between a pudding and a cake in consistency, usually containing fruit. I have read opinons that state that a clafoutis must be made with cherries. Made with any other fruit, it would be known as a flognarde. So call ‘em whatever you want to, but I personally find the word flognarde unappealing.
Loganberry Clafoutis (makes 6 individual desserts)
2 pints loganberries (or blackberries, or any other fruit)
1/4 c agave syrup
For the batter:
-3 eggs -1/2 c turbinado sugar, plus more for the ramekins
-1/3 c APF -3/4 c heavy cream
-3/4 c milk -1 tsp vanilla extract
-pinch of salt
Toss loganberries with agave syrup. Let macerate for 15 minutes. Prepare ramekins by greasing them and dusting them with sugar. Line bottoms of each ramekin with an even layer of berries, making sure to reserve some for the top of the ice cream.
Preheat the oven to 375.
Beat eggs until foamy, add sugar and beat until thick. Add flour and beat until smooth, then add dairy, vanilla, and salt. Pour the batter over the fruit, and bake for 20 minutes or until clafoutis are browned and risen, but still slightly soft in the center. Don’t overbake! Serve warm with your favorite ice cream, and drizzle remaining macerated fruit over the top.
I was not ambitious enough to make my own ice cream, so I paired this with some awesome creme fraiche gelato from Snoqualmie Gourmet Ice Cream.
