Raspberry ricotta clafoutis

Ingredients

For 1 serving

• Raspberries70 g
• Part-skim ricotta60 g
• Eggs1
• Skim milk30 ml
• All-purpose flour8 g
• Sugar10 g
• Lemon zest1 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat a conventional oven to 180 °C.
2. In a bowl whisk the ricotta until creamy, then add the eggs, sugar and grated lemon zest and mix well.
3. Stir in the plain flour and finally the milk in a thin stream, whisking until the cream is smooth and lump-free.
4. Gently rinse the raspberries, pat them dry and arrange them in a ramekin; cover them with the cream.
5. Bake for 25 minutes, until the top is golden and the centre is set.
6. Let it cool for a few minutes before serving: the ricotta firms up and it cuts cleanly.