Rhubarb clafoutis with yoghurt
- Grease the baking tin with 1 tablespoon of butter, then sprinkle with 1 tablespoon of sugar. Insert the mixer attachment in the blender jug. Scoop the pulp from the vanilla pod, then add to the blender jug along with the eggs and whisk the ingredients for 1 minute/speed setting 3 into a frothy cream. Remove the mixer attachment. Add the remaining sugar, flour, salt, cream, milk, orange zest and the Galliano to the egg mixture and process all the ingredients into a smooth batter using the knead button.
- Pre-heat the oven to 180 °C. Wash, clean and destring the rhubarb, then cut into 2 cm sections. Tip the rhubarb into the springform tin (approx. 24 cm in diameter), then pour the batter over the top. Bake the clafoutis in the oven for 40 minutes until golden brown, then cool on a wire rack.
- Sprinkle the clafoutis with a light dusting of icing sugar and serve with natural yoghurt.
Clafoutis is delicious made with all kinds of different fruit, such as cherries, blueberries, mango and quandong peaches. Adding vanilla cream or grated chocolate to the natural yoghurt will make it taste even better.
Bon appétit with Monsieur Cuisine