Cherry clafoutis
From https://www.raymondblanc.com/recipes/cherry-clafoutis/ by Raymond Blanc.
Serves: 4
Time: 191 minutes
Fresh cherries are very expensive, so try with frozen instead for a (slightly) more economical dish.
Ingredients
- 450g frozen cherries, defrosted
- 150g caster sugar
- 1 tbsp kirsch
- 85g butter
- 100g plain flour
- 3 eggs
- 1 egg yolk only
- ½ tsp salt
- ½ tsp vanilla extract
- 120ml milk
- 160g whipping cream
- 1 lemon zest only
Method
Place the cherries in a bowl with the kirsch and 1 tablespoon of the sugar and mix well. Allow to stand for at least 2 hours.
Time: 120 minutes.
Pre-heat the oven to 165°C Fan. Line a 20cm dish (5cm deep) with 1 tablespoon of the butter which you have melted. Add in 3 tablespoons of the sugar and shake around the dish to cover the base and sides.
Time: 2 minutes.
Place the flour in a medium mixing bowl and make a well, Beat the eggs and extra yolk together then pour into the well along with the sugar, vanilla and lemon zest. Whisk these into the flour until you have a smooth batter.
Time: 4 minutes.
Place the remaining butter in a small saucepan and heat until it reaches a golden colour then take off the heat and allow to cool. Whisk the milk into the flour, followed by the cream and finally this browned butter.
Time: 5 minutes.
Add the cherries to the batter and stir through. Then pour the whole lot into the prepared dish. Place it on a large baking sheet (to catch any overflow) in the oven on a middle shelf. Cook for about 35 minutes or until the batter is done.
Time: 40 minutes.
Remove from the oven and leave to cool until it is warm rather than hot.
Time: 20 minutes.
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