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Blueberry-hazelnut clafoutis


You'll need

200 ml pouring cream ½ tsp vanilla bean paste 4 eggs 80 gm caster sugar 25 gm plain flour, sifted Finely grated rind of ½ lemon 50 gm hazelnuts, finely chopped For dusting: icing sugar   Blueberry compote 250 gm blueberries 15 gm caster sugar Juice of ½ lemon

Method

  • 01
  • Preheat oven to 180C. For blueberry compote, combine ingredients in a small saucepan and stir over medium heat until blueberries bleed colour (3-5 minutes). Set aside.
  • 02
  • Combine cream and vanilla bean paste in a jug. Separate 2 eggs and set eggwhites aside. Beat yolks with remaining 2 eggs and sugar in an electric mixer until light and creamy. Add flour and lemon rind and whisk to combine, then add cream and stir to combine. Whisk eggwhites in a separate bowl until soft peaks form, then fold into yolk mixture. Add nuts and fold to combine.
  • 03
  • Divide batter among 4 lightly buttered and sugared 1-cup shallow ovenproof dishes. Spoon on blueberries and bake until golden and just set in the centre (12-18 minutes). Stand to cool briefly. Serve warm, dusted with icing sugar.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2014

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