Yogurt Clafoutis with Almonds and Figs
“Cooking is also a practice of awareness,” Pushpa says. “When we choose seasonal fruits and put care into how we prepare them, the food carries that energy into us.”
Simple, nourishing, and a little indulgent, just the right way to honour the last fruits of the season.
Ingredients (for a 24 cm baking dish)
200 g plain whole yogurt
8 ripe figs
200 ml milk
100 ml fresh cream
2 whole eggs
2 egg yolks
60 g cornstarch
80 g ground almonds
100 g sugar
1 vanilla bean
Zest of 1 untreated lemon
A knob of butter
Powdered sugar, for dusting
Method
Wash the figs and cut them into wedges. Arrange them on the bottom of a buttered baking dish.
In a large bowl, whisk sugar with cornstarch. Add eggs and yolks, beating until smooth.
Stir in the vanilla seeds, lemon zest, yogurt, milk, and cream. Fold in the almonds until no lumps remain.
Pour the batter gently over the figs.
Bake at 180°C (350°F) for about 30 minutes, until puffed and golden.
Let cool slightly, then dust with powdered sugar before serving.
Enjoy it warm or at room temperature, maybe with a cup of tea, maybe after a day in the garden. A simple dish to remind us that even in everyday food, there’s space for presence and joy.