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Apricot clafoutis
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 411
  • Fat about 23g
  • Carbohydrates about 38g
  • Protein about 11g
This is needed
This is needed for 4 people
Apricots
  • 750 g apricots, pitted, cut into segments
Egg mixture
  • 1 sachet bourbon vanilla sugar
  • 1 fresh egg yolk
  • 2 fresh egg
  • 50 g sugar
  • 1 tbsp Maizena cornflour
  • 400 g sour single cream
  • 1 fresh egg whites
  • 1 pinch salt
  • 30 g almond, coarsely chopped
To bake
  • icing sugar *-*
Tools
  • 4 ovenproof dishes, approx. 200 ml each, greased
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And that's how it's done
And that's how it's done
Apricots
Place the apricots in the prepared dishes.
Egg mixture
Using the whisk on a mixer, beat the eggs, egg yolks, sugar and vanilla sugar in a bowl until the mixture becomes lighter in colour and the sugar has completely dissolved. Combine the cornflour and sour single cream, mix into the egg mixture. Beat the egg white with the salt until stiff, fold carefully into the egg mixture using a rubber spatula, spread on top of the apricots. Scatter the almonds on top.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, dust the clafoutis with icing sugar, serve lukewarm.

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