Nothing like grandma’s recipe for a fabulous fresh fruit dessert. Chef Bernard shares his grandmother’s delicious clafoutis, a French baked dessert, that’ll remind you of being home with loved ones. Use seasonal fresh fruit and enjoy! See the video recipe.
Gluten-Free Mixed Berry Clafoutis: Star Anise Greek Yogurt
1 cup strawberries, hulled, cut in half
1/2 cup raspberries
1/2 cup blackberries
1/2 cup blueberries
3 tablespoons agave nectar
1 lemon, zested
4 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup Bob Red Mill gluten-free flour, plus 1 tablespoon for dusting on top
a pinch of salt
2 cups whole milk
2 tablespoons walnut oil
** cooking spray
In a bowl, gently toss the berries with 2 tablespoons agave and lemon zest. Spread the berries out on a large plate. Freeze 1 hour. Whisk eggs in large mixing bowl with remaining agave and vanilla. Whisk in flour and salt. In a small saucepan, warm milk with walnut oil to 175°F. Whisk warm milk in a stream into the flour mixture until smooth. Cover. Rest at room temperature for 1 hour.
Preheat the oven to 425°F.
Coat 9 ½-inch deep pie plate with cooking spray oil. Dust with flour. Pour batter in to pie plate. Top with berries evenly. Transfer to oven. Bake 30 minutes or until the top is just set and golden or until a pairing knife inserted in the center comes out clean. Transfer to rack to cool and cool. Transfer to serving platter.
Star Anise Greek Yogurt
1/2 cup Greek yogurt, strained
2 tablespoons agave nectar
1/8 teaspoon star anise powder
** mint sprigs
Whisk in Greek yogurt, agave and star anise powder vigorously. Transfer to serving bowl. Garnish with mint sprigs.
Bon Appetit…Executive Chef Bernard Guillas
The Marine Room, La Jolla
See Chef Bernard’s book, Two Chefs One World.