clafouti with fruit

Clafouti with Fruit

Chef Nick Stellino welcomes Chef Patricia Williams as she prepares a versatile French dessert, Clafouti. This simple dessert with a fanciful name can actually be made using whatever fresh fruit is in season so it can be made all year long, and yet made unique each time.

Clafouti with Fruit

  • 6 eggs 
  • ½ cup C&H® Granulated Sugar 
  • 1 pound ricotta 
  • 2½ cups flour 
  • 1 heaping tablespoon baking powder 
  • 1 teaspoon vanilla extract 
  • 1 teaspoon grated lemon rind 
  • extra light olive oil, for frying 
  • C&H® Confectioners Sugar, for sprinkling

Mix the batter ingredients in order with a wooden spoon, being careful not to overmix. Place the batter in the refrigerator until you’re ready to fry, up to 48 hours. You may have to increase the frying time slightly to compensate for the colder batter.

Heat the oil in a large saucepan to 325°F. Carefully drop the batter by small ice-cream-scoopfuls or teaspoonfuls into the oil and fry for 3 minutes, turning the doughnuts often till golden brown on each side.

Drain the doughnuts on paper towels or a brown paper bag and coat with confectioners’ sugar, or place doughnuts in a resealable bag of powdered/confectioners sugar and shake well to coat. Serve in a bowl or on a platter with a side of the lemon cream as a dipping sauce.

Serves 6.

Chef’s Tip
Shelled almonds can be used in place of almond flour. If using almonds, add 1 tablespoon flour to 1¾ cups ground almonds. Flour will prevent almonds from becoming almond butter.

Clafouti with Fruit