Name: Blueberry-hazelnut clafoutis
Yield: 4
Ingredients: 200 ml pouring cream; ½ tsp vanilla bean paste; 4 eggs; 80 gm caster sugar; 25 gm plain flour, sifted; Finely grated rind of ½ lemon; 50 gm hazelnuts, finely chopped; For dusting: icing sugar; Blueberry compote; 250 gm blueberries; 15 gm caster sugar; Juice of ½ lemon

Ingredients

200 ml pouring cream

½ tsp vanilla bean paste

4 eggs

80 gm caster sugar

25 gm plain flour, sifted

Finely grated rind of ½ lemon

50 gm hazelnuts, finely chopped

For dusting: icing sugar

Blueberry compote

250 gm blueberries

15 gm caster sugar

Juice of ½ lemon

Method

Main

1.Preheat oven to 180C. For blueberry compote, combine ingredients in a small saucepan and stir over medium heat until blueberries bleed colour (3-5 minutes). Set aside.

2.Combine cream and vanilla bean paste in a jug. Separate 2 eggs and set eggwhites aside. Beat yolks with remaining 2 eggs and sugar in an electric mixer until light and creamy. Add flour and lemon rind and whisk to combine, then add cream and stir to combine. Whisk eggwhites in a separate bowl until soft peaks form, then fold into yolk mixture. Add nuts and fold to combine.

3.Divide batter among 4 lightly buttered and sugared 1-cup shallow ovenproof dishes. Spoon on blueberries and bake until golden and just set in the centre (12-18 minutes). Stand to cool briefly. Serve warm, dusted with icing sugar.

Styling by Lisa Featherby

Styling by Vanessa Austin