Summer is here, with all it's bounty. Raspberries have to be one of my favourite summer berries, and there are myriad ways of using them. Eating them out of hand is always wonderful, with a touch of whipped cream, or they can be preserved in jams, Rhumtopf, or steeped in red wine vinegar. Basically, raspberries rock, and this month's recipe gives a twist to a classic bistro dessert, clafoutis.
Traditionally, clafoutis is made with cherries, set in a ceramic dish, covered with a light batter and baked until puffed and lightly browned. The dish works wonderfully with raspberries as well. I like to do this dessert in shallow fluted ramekins, in individual servings. Individual ceramic fluted ramekins are availible at specialty kitchen shops. This dessert is best served fresh from the oven, just dusted with a little icing sugar, but it can be made ahead and reheated with no loss of flavour. However, the dessert will not exhibit the dramatic puff of the fresh-baked. Like a souffle, clafoutis starts to sink soon after coming out of the oven, but it is not quite as delicate, and will survive sitting around for a bit if you choose to pre-bake it.