Apricot clafoutis with galbani ricotta: a light and tender summer dessert

Preparazione

• 1

  Preheat the oven to 180 °C. Butter a 26 cm round baking dish, then sprinkle the bottom with a little almond powder. This prevents sticking and adds a light toasted flavor

• 2

  Wash the apricots, cut them in half, and remove the pits. Arrange them in the dish, rounded side facing up

• 3

  In a mixing bowl, whisk the eggs with the sugar, vanilla sugar, and a pinch of salt. Add the flour and mix until smooth

• 4

  Incorporate the Galbani Ricotta, milk, and crème fraîche (if using). The mixture should be smooth and slightly runny

• 5

  Pour the batter over the apricots in the dish

• 6

  Scatter some flaked almonds on top for a delicate crunch

• 7

  Bake for 35–40 minutes, until the clafoutis is golden and still slightly wobbly in the center

• 8

  Let it cool briefly before serving. This dessert can be enjoyed warm or chilled

• • Add finely chopped rosemary to the batter for a refined, aromatic touch that enhances the apricot’s fruity notes.

  • Galbani Ricotta adds creaminess without weighing down the dessert—an ideal alternative to heavier, cream based versions.