Mixed Berry & Miso Sourdough Clafoutis
I’ve been on a bit of a clafoutis kick this year. Are you familiar with this classic French dish? The clafoutis is incredibly simple: add some sliced fruit to a baking dish and pour a custard-like batter over it. I was introduced to this dessert over a decade ago through a French friend I met while backpacking through Australia. A glut of some kind of stone fruit was in season and she skillfully whipped up this simple but satisfying dessert using pantry items like eggs, flour, sugar and milk.
I bake sourdough bread frequently and am always looking for ways to incorporate my excess starter. Developing this recipe has resulted in me needing to create more starter just to be able to make this. Seriously, I had to make starter for starter's sake last night. No bread baking plans today!
Of course this can be made without miso but I’m sure that it will come as no surprise to those who have been following my work that I felt compelled to include it. Add in 1/4 - 1/2 tsp of salt if you don’t have miso on hand.
INGREDIENTS
12 oz (340g) berries of choice, chopped into bite sized pieces
½ c (120g) + 2 Tbsp (30g) sugar, divided
½ c (120g) milk of choice
4 eggs
3 Tbsp melted unsalted butter, olive or coconut oil
1 Tbsp white miso
2 tsp vanilla
½ c (125g) sourdough starter
Powdered sugar for dusting
DIRECTIONS
Heat the oven to 375°F (190°C). Grease a deep 9” pie pan and set aside.
In a medium bowl mix berries with 2 Tbsp of sugar. Set aside for at least 10 minutes, up to a half an hour. Strain the juice and set aside.
Place milk, eggs, oil/fat of choice, miso, vanilla and drained fruit juice in a blender and blitz until smooth. Add starter and blitz until just combined.
Pour into the pie pan and spread the fruit on top.
Transfer to the oven and bake for 45-50 minutes until a toothpick inserted into the middle comes out clean and the top has browned.
Set aside to cool for at least 15 minutes before slicing into wedges. Serve with a light dusting of powdered sugar or a decadent dollop of whipped cream.
Serves 6-8
NOTE
If your sourdough starter is very old you may wish to add a few tablespoons more of sugar to counter the acidity.