Cape Gooseberry & Raspberry Clafouti
Being indigenous to South American countries like Columbia, Physalis doesn’t exactly fit into the local food movement around here. However, they are in season right now.
Physalis, or Cape Gooseberries, come naturally wrapped, giving them a shelf life of over a month or more. Described as a cross between sweet cherry tomato and pineapple flavours, the Cape Gooseberry actually isn’t a gooseberry at all. In fact, it’s about the closest to the tomato, coming from the nightshade family.
An interesting combination of tart and sweet, they are a perfect and versatile match for desserts, preserves, salads or savoury dishes.
From the moment I saw my little package of Cape Gooseberries, it was destined for my grocery cart and clafouti. Most typically toped with cherries, clafouti is a French baked custard that’s super simple to make and rustic yet elegant to present.
Having not baked with Cape Gooseberries before, I still wasn’t so brave as to go it alone to tempt my clafouti solo. I opted to pair the Gooseberries with a handful of raspberries, which turned out to be a tasty choice. Both seedy, a bit tart but sweet, they balanced really well.
So well, my vegan friends thought I might just have been pulling a fast one this time.
CAPE GOOSEBERRY & RASPBERRY CLAFOUTI
1/2 Package Firm Silken Tofu, about 210g
1/2 Cup Sugar
1 teaspoon Vanilla
1 Cup Soy Milk
1 Tablespoon Lemon Juice
3 Tablespoons Brandy
1/8 teaspoon Salt
1/2 teaspoon Baking Powder
1/4 Cup All Purpose Flour
1/2 Pint Cape Gooseberries, about 1/2 cups halved
1/2 Cup Raspberries, fresh or frozen
2 Tablespoons Demerra Sugar
Combine the soy milk, lemon juice and brandy; Stir and set aside.
Preheat the oven to 375ºF.
In a food processor, blend the tofu until very smooth
Add the sugar and vanilla, continuing to blend.
Pour in the soy milk mixture into the tofu.
Sift the flour and baking powder and add just to combine.
Pour the batter into a cast iron skillet, soufflé or oval baking dish.
Evenly top with fruit.
Bake for 45 – 50 minutes or until the edges are browned and the center is set.
Cool and dust with confectioners sugar.