Yield: 8 Servings

Ingredients:

• 3 1/3 cups fresh blueberries
• ¾ cup toasted almonds, divided  
• ¾ cup sugar, divided
• 1 Tablespoon all-purpose flour
• ¼ teaspoon salt, divided
• 2 large eggs
• 3 Large egg yolks
• 1 cup heavy cream
• 1 Tablespoon lemon juice

Method:
Preheat oven to 350˚F.  Loosely wrap eight 2½ inch ring molds with aluminum foil to create a bottom and place on a rimmed baking sheet. Divide 1 1/3 cups blueberries equally among the molds; set aside.

For the Clafouti Batter:
In a food processor, combine ½ cup almonds, ¼ cup sugar, flour and 1/8 teaspoon salt; pulse until almonds are finely chopped. Add eggs and yolks; pulse until combined. Slowly add cream through feed tube while processor is running. Divide batter into blueberry filled molds; bake until set and golden, about 10 to 12 minutes.

For the Sugar Syrup:
Combine remaining ½ cup sugar with ½ cup water; bring to a boil. Cook, stirring until all sugar has dissolved; set aside for 5 minutes. In a blender, combine sugar syrup and remaining 2 cups of blueberries; whirl until smooth; strain.  Stir in lemon juice and remaining 1/8 teaspoon salt; set aside.

To Assemble and Serve:
Divide blueberry soup into soup plates; one at a time, remove foil from a clafouti, being careful to not let it fall through the mold, and place it in the center of the soup on the plate. Sprinkle with remaining ¼ cup almonds.

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