Cherry Clafoutis
This delightful cherry clafoutis recipe combines ripe cherries macerated in sugar and kirsch, bathed in a luscious batter enriched with a hint of vanilla and a touch of beurre noisette. The resulting baked treat is a sumptuous blend of sweet, tart, and creamy flavors that is sure to please your taste buds. A perfect dessert to enjoy warm with a sprinkle of caster sugar.
— Constant Cookbook
Ingredients
- 450g/1lb ripe cherries
- 3 tbsp caster sugar
- 3 tbsp kirsch
- 20g/¾oz unsalted butter
- 2 free-range eggs
- 3 tbsp caster sugar
- ½ tsp vanilla extract
- 1 heaped tbsp plain flour
- 50g/1¾fl oz whole milk
- 75g/2¼fl oz whipping cream
- pinch sea salt
Instructions
- Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.)
- Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.
- For the batter, heat the butter in a small pan until it turns a pale hazelnut colour â this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.
- In a large bowl whisk together the eggs, sugar and vanilla until creamy.
- Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.
- Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish.
- Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean.
- To finish, sprinkle with caster sugar and serve warm.
Cook Time
1H
Yield
Serves 4
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