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Physalis Clafoutis | Fruity French Classic
(0)
70 min
Under an hour
Gurkerl Küche
Ein herrlich saftiger französischer Klassiker mit einer fruchtigen Note: Dieser Physalis-Clafoutis besticht durch seine cremige, puddingartige Konsistenz und die feine Säure der Kapstachelbeeren. Ein Schuss Amaretto verleiht dem Dessert eine elegante Marzipannote, die perfekt mit dem sanften Teig harmoniert. Warm serviert ist dieser Auflauf ein wahrer Seelenschmeichler für jede Kaffeetafel.
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Generously grease a heatproof ceramic dish (approx. 25 cm diameter) with butter and sprinkle with a little sugar.
Remove the physalis from their husks, wash, pat dry, and distribute evenly on the bottom of the prepared dish.
Prepare the dough
In a mixing bowl, beat the sugar with the whole eggs and egg yolks until the mixture is light yellow and creamy.
Chef's tip
Dust the finished clafoutis with a little powdered sugar before serving for a particularly beautiful appearance.
Instead of Amaretto, you can also use a few drops of almond extract for an alcohol-free version.
Ingredients
Nutritional values
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