RECIPE / RALPH SCHELLING

Clafoutis with blackberries

Clafoutis (cla-foo-tee) sounds rather grand but is really a rather simple baked-fruit flan. Swiss chef Ralph Schelling adds a hint of salinity to the mix and olive oil to the batter for a richer texture. This recipe suggests blackberries but seasonal riffs are advised and could include strawberries, cherries, raspberries or figs. Stone fruits work well in autumn too. Schelling’s recommendation? “I also like to mix in a little lemon curd with bergamot and lemon zest, or add flaked almonds on top.” Serves 4

• Ingredients:
• 450g blackberries
• 130g cane sugar
• 6 eggs
• 2 pinches sea salt
• 100g flour
• 450g cream
• 4 tbsps olive oil
• Icing sugar
• Crème fraiche
• Flaked almonds (optional)

• Method:
• 1. Preheat oven to 180C. Sprinkle berries in a baking dish with half the sugar and crush lightly.
• 2. In a bowl, beat the eggs with the remaining sugar by hand for 1 to 2 minutes or with a mixer until soft peaks are formed, then add the salt and fold in the flour while stirring gently.
• 3. Gently add the cream and oil to the egg mixture.
• 4. Pour the liquid batter over the berries – don’t worry if some of them peek out the top, it all adds to the effect. Bake in the oven at 180C for about 35 minutes. Top with icing sugar and flaked almonds if you have them, and enjoy warm with a dollop of crème fraiche.