Celebrity Chef Gordon Ramsay Baby Apricot Clafoutis Recipe

November 16, 2006 | Posted by Allison as Celebrity Chefs, Dessert Recipes at 1:00 pm |

baby-apricot-clafoutis-recipe-gordon-ramsay-11-16-2006.jpgWell, no matter what you compare food to, in Gordon Ramsay’s case the comparison was a very intimate one, this Ramsay recipe for Baby Apricot Clafoutis is a keeper.

A perfect addition to your Thanksgiving meal, this Baby Apricot Clafoutis is delicious, delectable & just melts completely in your mouth.  I know, I made it & ate it all last night!  Enjoy!

Ingredients:

  • 1/2 cup  toasted sliced almonds 
  • 1 tablespoon  all-purpose flour  
  • Pinch of salt 
  • 1/2 cup  granulated sugar 
  • 2 extra-large  eggs 
  • 3 extra-large  egg yolks
  • 1 cup  heavy cream  
  • A little softened butter for greasing 
  • 12  ripe medium apricots  
  • Confectioners’ sugar for dusting

What’s Next:

First, grind the almonds to a very fine dust in a coffee grinder or nut mill (it is hard to grind such a small amount of nuts in a food processor). Add the powder into a food processor and blend with the flour and salt, then add the sugar, eggs, yolks, and cream. Blend until smooth and creamy. Pour into a large bowl and refrigerate for 24 hours.

When ready to cook, preheat the oven to 400 F or 200 C. Grease six round, straight-sided tartlet molds, 4 inches in diameter, with soft butter.

Halve the apricots and remove the pits. Cut each half in half, then divide among the prepared molds. Sift some confectioners’ sugar over. Pour in the batter, and bake for 12 minutes or until risen and lightly firm.

Cool for a few minutes in the molds, then unmold onto a wire rack using a small metal spatula. Serve warm, dusted with a little more sifted confectioners’ sugar and scoops of ice cream or spoonfuls of crème fraîche.

Eat well & Laugh often!

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