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Modì apple and strawberry clafoutis
Desserts
Want to make a “clafoutis”? Of French origin, this is a simple and delicious dessert, with a firm consistency, that smells of milk, rich with seasonal fruit. The more classical version calls for cherries, but there are many other possible variations and many are even savoury. We decided to fill it with crunchy Modì apple cubes and ripe strawberries, we added a pinch of natural vanilla and left the apple rind on for a more rustic feel. It’s very easy to prepare, even for those who are not experienced cooks! Delicious as a tasty snack, it also looks great as a spring-time dessert at the end of a meal. Can be served warm or even cold.
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Ingredients for a 20 cm (7.87 in) pan
White spelt flour | 30g (1.06 oz.)
White flour | 70g (2.46 oz.)
Brown sugar | 85g (3 oz.) + 1 spoon
Eggs | 3
Partially skimmed milk | 30 cl
Modì apples, cut into cubes | 2 (about 250g/9 oz.)
Strawberries (without stalks) cut into slices | 100g (3.52 oz.)
Natural vanilla |1 teaspoon of extract or the seeds of ½ vanilla bean
A pinch of salt
A pat of butter for the mold + white sugar
Confectioner’s sugar to decorate
White flour | 70g (2.46 oz.)
Brown sugar | 85g (3 oz.) + 1 spoon
Eggs | 3
Partially skimmed milk | 30 cl
Modì apples, cut into cubes | 2 (about 250g/9 oz.)
Strawberries (without stalks) cut into slices | 100g (3.52 oz.)
Natural vanilla |1 teaspoon of extract or the seeds of ½ vanilla bean
A pinch of salt
A pat of butter for the mold + white sugar
Confectioner’s sugar to decorate
Preparation
Mix the apple cubes with the vanilla and 1 spoon of brown sugar, set aside.
In the meantime generously butter the pan or a casserole dish (the clafoutis can be served directly from the cooking dish, without taking it out first) and sprinkle it with white sugar.
Sieve together the two types of flour, add the salt and sugar and mix with a whisk. Lightly beat the eggs and add them to the flour mix, the last step is to dilute the mixture with milk (you should have a batter with no lumps).
Distribute the apples and strawberries in the buttered and sugared pan, carefully cover with the batter and put in the oven at 180°C (355°F) for approximately 35-40 minutes.
Just before serving, sprinkle the clafoutis with confectioner’s sugar. Can also be served with a few scoops of ice cream.
In the meantime generously butter the pan or a casserole dish (the clafoutis can be served directly from the cooking dish, without taking it out first) and sprinkle it with white sugar.
Sieve together the two types of flour, add the salt and sugar and mix with a whisk. Lightly beat the eggs and add them to the flour mix, the last step is to dilute the mixture with milk (you should have a batter with no lumps).
Distribute the apples and strawberries in the buttered and sugared pan, carefully cover with the batter and put in the oven at 180°C (355°F) for approximately 35-40 minutes.
Just before serving, sprinkle the clafoutis with confectioner’s sugar. Can also be served with a few scoops of ice cream.
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