Forget-me-not & blackberry Clafoutis
PREPARATION : 10 minutes | COOKING: 40 minutes | YIELD : 8 portions
2 sachets ( or 6 g loose tea ) Forget-me-not herbal tea
300 ml milk
1 1/2 blackerry baskets ( or 250 g)
125 g sugar
100 g flour
25 g almond powder
a pinch of salt
1 tbsp. vanilla extract
50 g slivered almonds
powdered sugar ( for decoration )
Infuse the herbal tea in warm milk for 6 minutes. Remove tea bags and cool the flavored milk in the fridge.
Toast the almonds in the oven
Mix the sugar, flour, almond powder, salt and eggs. Stir well and add the flavored milk.
Deposit the blackberries at the bottom of a previously buttered pie pan. Pour gently the milk preparation over blackberries.
Cover with toasted almonds and cook in oven for approximately 40 minutes at 350°F.
Cool down and sprinkle powdered sugar to taste. If desired, serve with a scoop of vanilla ice cream.
Bon appetit !
TRICK: Adding a few drops of lemon juice in the preparation will prevent the blackberries to discolor when cooked.
To purchase FloralTea's Forget-me-not herbal tea, click HERE
« I find it important to speak about the forget-me-not flower, the main ingredient of this memorable tea blend from FloralTea.
Forget-me-not is the iconic flower of the Alzheimer Society. A dainty sky blue flower that means so much ! It was elected emblem because its name expresses the notion of everlasting memory. The forget-me-not flower symbolizes memory loss, one of the symptoms of the Alzheimer disease, and invites us not to forget people with this disease and their caregivers. Take the time to call those who are dear to us especially in this mother’s day month.
Hence my idea of a Clafoutis with Forget-me-not herbal tea. A comforting dessert easily shared (or delivered) with those we love. Tradition wants the clafoutis to be made with cherries with pits, a small departure from the rule but I don’t think our French friends will hold it against us!
Happy mother’s day ! »
Raised in the countryside, Caroline grew up learning about the benefits and respect for nature. After working in the kitchen alongside great Chefs from several restaurants in Montreal, she pursues her training with passion as a self-taught chef in the Laurentians where she rediscovers the fields, the forest and the art of pastry. The vast wooded areas of this region give her a new inspiration: cooking with edible flowers. Her creative nature, her curiosity and her child's heart do the rest! After a long walk in the woods and a responsible harvest of wild plants, the magic takes place in the kitchen of this culinary artist who likes to transform her harvests of the moment into gastronomic works of art, for the greatest pleasure of her guests. The unique, natural and local creations of SakuraCake are her signature.