RASPBERRY CLAFOUTIS WITH ROSE WATER
Enjoy my scrumptious and easy-peasy raspberry clafoutis with rose water. I have reimagined this classic French dessert with a twist !
Simplicity in a Signature Dish
In my repertoire, a gem emerges : my famous raspberry clafoutis with rose water. Why rose water? Because the raspberry is the edible fruit of various plant species of the rose family…
Crafting this clafoutis is a culinary rendezvous with ease, a joy of baking. The process is remarkably simple, raspberries paired with the subtle fragrance of rose water to shine through. Its presence introduces a nice “je ne sais quoi” like a mere whisper.
The beauty of this clafoutis lies also in its adaptability. In a nod to practicality, frozen raspberries step in when their fresh counterparts are out of season. This flexibility ensures that my delicious clafoutis can be enjoyed throughout the year.
The Touch of Rose Water
Likely originating in Persia, present-day Iran, this fragrant essence has found diverse applications, gracing perfumery, cosmetics, medicine, and culinary pursuits. Its documented usage dates back to the 8th to 11th century A.D. in the Arab Empire, while ancient Rome embraced it for freshening homes.
The cooking exploration of rose water began with the Persians, who used it to flavour and perfume their dishes. The 10th century saw the refinement of rose water by the Persian chemist Avicenna. Over the centuries, this aromatic elixir has left its mark on historical figures like Michelangelo and Cleopatra, celebrated for both beauty and wellness properties.
Today, rose water maintains its traditional role in beauty and skin health regimens, recognized for its medicinal, cosmetic, and culinary benefits. Its enduring significance across different cultures and time periods reflects a storied history.
Echoes of Tradition
Clafoutis originated in my amazing Limousin region of south-central France. Its name, derived from the Occitan word “clafir,” means “to fill.” Originally, the dish featured unpitted black cherries arranged in a buttered dish, covered with a thick but pourable batter, and baked to create a crustless tart.
As the dish gained popularity, its influence spread to other regions in France and nearby countries. This led to variations using a diverse range of fruits like peaches, blueberries, pears, apples, mango, and prunes. Non-cherry clafoutis made with these fruits earned the name “flaugnarde” in French culinary tradition.
Characterized by a custardy texture reminiscent of a blend between pudding, pancake, and soufflé, clafoutis is typically served warm and dusted with powdered sugar.
My raspberry clafoutis with rose water beckons both novice and seasoned bakers to realize it, where the joy of creation is as good as the first taste…
Raspberry Revival
If you love the refreshing genus Rubus, why not discover or rediscover those recipes with!
What about a raspberry and beetroot granita or a red fruit salad with espelette pepper ?
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
RASPBERRY CLAFOUTIS WITH ROSE WATER
Ingredients
- 3 eggs
- 100 g flour
- 350 g raspberries fresh or frozen
- 1 tbsp rose flower water
- 25 cl milk
- 70 g dark sugar
- icing sugar
Instructions
- Preheat your oven to 180 °C.
- In a bowl, beat the eggs together with the sugar, flour, rose and milk.
- Butter and line a rectangular tin.
- Put the raspberries (still frozen) in the tin and add the eggs preparation on top of it.
- Bake for 45 minutes.
- Sprinkle some icing sugar.
- Allow to completely cool before eating it.
