Strawberry, mint & saffron clafoutis is the kind of dessert that embodies summer’s charm, fragrant, light and effortlessly elegant. As the days grow warmer and markets fill with sun-ripened fruits and fresh herbs, this French-inspired treat brings together the sweetness of strawberries, the cool brightness of mint, and the golden warmth of saffron in a beautifully simple baked custard.

Ingredients Strawberry, mint & saffron clafoutis:

• soft butter for greasing
• sugar for dusting the tin
• 500 g fresh strawberries halved
• 2 tsp lemon juice
• 1 tbsp sugar for macerating the strawberries
• a few fresh mint leaves
• 2 large eggs
• 120 g all-purpose flour
• 3 tbsp sugar for the batter
• 1 tsp vanilla extract
• finely grated zest of ½ lemon
• a small pinch of saffron
• 50 g melted butter preferably beurre noisette
• 200 ml whole milk
• 200 ml whipping cream

Brush a medium tin (or two small ones like I did) with soft butter and sprinkle with sugar. Mix 500g strawberries halved with 2 tsp lemon juice and 1 tbsp sugar and let it sit. Add a few fresh mint leaves over. Using a hand whisk mix 2 eggs with 120g flour, 3 tbsp sugar, vanilla extract, a bit of lemon zest and a bit of saffron, then add 50g melted butter (beurre noisette makes it even better, just leave the butter on low heat until it tunes a bit brown, keep an eye on it, then let it cool before adding it to the clafoutis), 200ml milk mixed with 200ml whipping cream and pour over the strawberries. Bake the strawberry, mint & saffron clafoutis in preheated oven at 180 Celsius for 30-40 min. Sprinkle with dusting sugar if you wish, I added some roasted almond flakes for a bit of crunchy texture, it’s the perfect dessert for long summer days. Enjoy!