I’ve had a perfect Mother’s Day. While I had a bite of my homemade French bread with butter and raspberry jam and drank my café au lait, I opened Kirstie’s gorgeous goodies: a beautiful card with a fairy and the prettiest handbag decorated by my little artist herself. Even the gift wrap was decorated by her, and it was the loveliest gift wrap ever. I kept kissing her and telling her that it was all beautiful, that she was beautiful and that I loved her and was very lucky to be her mom. When Hans came home from his Sunday squash session, we headed to the city for some lunch and some goodies. I was treated to a pair of very cute espadrilles in navy blue with a thin white rim with red stitching. Quite beautiful ( a rounded toe, not a pointy one) and very comfortable. I also got a pretty quiche form in baby pink, a must-have for my clafoutis!
I was dying to make this dessert ever since I saw the recipe in a French cookbook I got a few weeks ago, “De complete keuken van Frankrijk” or “The Complete French Kitchen”. The thing was this wasn’t the only recipe that looked lovely. I saw one with strawberries in a magazine and a few more on internet which all seemed very appealing. Decisions, decisions! In the end I just let myself get inspired by the recipes and created my own! Very brave for a clafoutis virgin but I had nothing to lose! Well let me tell you…it was gorgeous! Not too sweet, a perfect blend of creamy and cakey and so beautiful to see, and the smell! I served it warm with some crème fraîche, powdered sugar and a chilled glass of Chardonnay. Utter Mother Day’s heaven!
What more can I ask for than to enjoy a beautiful dessert outside in my sunny garden with the two I love most?
Here’s the recipe:
1 vanilla pod
½ tbsp almond extract
Preheat oven to