Black grape and rosemary clafoutis

Ingredients

For 1 serving

• Grapes90 g
• Eggs1
• Reduced-fat milk60 ml
• All-purpose flour12 g
• Sugar10 g
• Rosemary0.5 g
• Butter2 g

Contains: gluten, lactose, eggs,

In season: August – October

Method

1. Preheat a conventional oven to 180 °C and generously butter a ramekin.
2. Wash the grapes, pull them off the stalks, halve them and remove the seeds; arrange them in the ramekin.
3. Strip the rosemary and chop the needles very finely with a sharp knife so no woody bits remain.
4. In a bowl whisk the eggs with the sugar and rosemary, add the plain flour and whisk until smooth, then pour in the milk in a thin stream to make a runny batter.
5. Pour the batter over the grapes and bake for 25 minutes, until puffed, golden and no longer wobbly in the centre.
6. Let it cool for a few minutes before serving.