Prune Clafoutis

Preparation

minutes

Servings

persons

Nutrition

241

calories

Ingredients

200 g frozen raspberries (thawed)
Juice from ½ lemon
100 g Sunsweet prunes
2 medium eggs
25 g sugar
60 g flour
1 pinch of baking powder
10 g vanilla sugar
1 pinch of cinnamon
Grated zest of ½ organic lemon
125 ml low fat milk
Some butter for the baking forms
Mint leaves as desired
Confectioners’ sugar for dusting

Instructions

Sieve raspberries and lemon juice into a saucepan and heat. Cut the prunes in half and add to the saucepan. Bring it to a slow boil and stir. Set aside.
Separate the eggs. Beat egg whites until stiff. Then add the sugar and beat the mixture. Mix the flour, baking powder, vanilla sugar, cinnamon, and lime zest in a bowl. Gradually stir in the milk and beaten egg yolks to the flour mixture. Fold egg whites mixture into flour mixture.
Brush the four flat, fireproof baking forms (approx. 12-13 cm diameter) with butter. Distribute the raspberry-prune sauce in each of the 4 forms. Then pour the batter mixture over the sauce. Bake in a pre-heated oven at 180-200° C (Gas: 3, Convection: 160-180° C) for 15-20 minutes. Add mint leaves on top and dust with confectioners’ sugar. Serve immediately.