A clafoutis is a baked French dessert from Limousin that was traditionally made with black cherries. The cherries are arranged in a lined mould, enough to cover the whole bottom of the dish and then a custard like batter is poured over the cherries, then baked. The traditional clafoutis uses whole cherries with the pits giving an additional flavour. The pits have to be spat out which can be annoying for most, otherwise feel free to leave them in for a better authentic clafoutis flavour.
Start by removing stems and pitting all the cherries using a cherry pitter (Note this step is optional, as the pits are traditionally left in for a better flavour)
Add the almond meal, flour, brown sugar, two whole eggs, two egg yolks, the milk, the cream, the salt and the vanilla extract to a food processor and blitz for 30 seconds.
Line your baking dish by rubbing the butter all over the inside using your fingers, tip the caster sugar into the dish and shake the dish ensuring all the sugar has stuck to the butter. Tip out any excess sugar.
Add all the cherries to the tin dish, the bottom should be completely covered.
Pour the mixture from your food processor bowl straight over the cherries.
Lift the dish two inches off the bench and let it drop to remove all air bubbles. Repeat process until all bubbles are gone.
Place in preheated oven at 180ºC – 350ºF for 30 minutes.
Leave in dish to cool down on wire rack for 30 minutes.
Remove clafoutis from tin dish and sprinkle the top with icing sugar, enough to completely cover.
Slice and serve warm.
If cherries aren't in season, you can use preserved cherries in jars. Or you can even use other berries or fruits that don't contain too much water.
Reheat in microwave a few seconds to serve warm.
You can also use small individual serve moulds for dinner parties.
By Joel Mielle
All rights reserved © Recipe30.com Privacy Policy Sponsor
You must be logged in to post a comment