Monday, 17 August 2020

Cherry Clafoutis

Nothing Cornish, or even English about this, but I just love Clafoutis. It is my current favourite easy dessert. Just a plain batter and it is made and ready in just over hour. It is traditional [in France of course] to use fresh cherries, although I think tinned black are easier. I have also used blackberries, raspberries etc. It can be eaten warm or cold [not hot] and is even good the next day. Please use whole milk [I like gold top] for the lovely milky flavour and if you keep a jar or tin of black cherries in the cupboard you always have an easy dessert to hand. I have tried many recipes for the perfect clafoutis and I can assure you this is the business!

You will need a shallow ish non stick fry pan, with a detachable handle or one with a metal handle that you can place in the oven. about 10 or 11 inches across. Pre heat your fan oven to 180C

2 large eggs separated

3 oz caster sugar

1 teaspoonful vanilla extract

4 oz plain flour

7 fl oz whole milk

grated zest of a lemon

2 tablespoonfuls melted butter for frying

Well drained morello cherries or fresh cherries if in season [but stoning them is a pain]

icing sugar for dusting before serving

In a medium bowl, place the egg yolks, sugar and vanilla and whisk until pale, smooth and frothy. This is much easier with an electric hand whisk.  About 2 mins. Add the remaining ingredients, except the egg white and beat until smooth. Rest for 20 mins.

Whisk the egg whites until you have medium stiff peaks. Then fold this into your rested batter. Heat the butter in the pan over a medium heat, then pour in your batter and cook on the top of your oven for 5-7 mins until the bottom is nicely browned. While this is cooking, just before you place in the oven, scatter over your cherries. Transfer to your pre heated oven and bake for about 20 mins.

Slide out of the pan onto a cake plate or similar and dust with icing sugar before serving.

Yum Yum. Easy peasy, lemon squeezy. Enjoy. I hope you have a go!

No comments:

Post a Comment