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By
Ainsley Harriott
Abstract
A traditional French clafoutis is made with cherries but I love the unique, perfumed sweet sourness of blueberries, and they go so well with almond.
The ground almonds make this slightly less custard-like than a typical clafoutis. Instead, it has more texture and flavour, like a deliciously light cake batter. Serving with a cardamom cream may sound peculiar, yet the combination of the citrusy, aromatic spice with the vanilla notes in the sweet berries really does work. I like to call this bluefoutis, but maybe that’s just me!Read More
