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Cherry Clafoutis by Raymond Blanc

Cook at Home

Clafoutis is so beloved by our guests that it frequently features on our menus at Le Manoir and also in Brasserie Blanc. A clafoutis is a baked dessert featuring a thick batter over fruit. Traditionally, the fruit should be black cherries, but other stone fruits, such as peaches, plums, apricots or figs, work well too.

Raymond Blanc
Serves

4

Prep Time

30 mins

Cooking Time

35 mins

Ingredients

For the cherries

For the cherries

  • 450g best-quality ripe cherries (such as Montmorency or Morello), stoned
  • 50g caster sugar
  • 2–3 tbsp kirsch, to taste (optional)

For preparing the dish

  • 10g unsalted butter, melted
  • 30gcaster sugar, plus extra to finish (optional)

For the batter

  • 2 organic/free-range medium eggs
  • 45g caster sugar
  • ½ tsp vanilla extract or vanilla syrup
  • 20g unsalted butter
  • 20g plain flour
  • 50ml whole milk
  • 75ml whipping cream
  • 1 pinch sea salt

Method

To make the cherries

  • Gently mix the cherries, sugar and kirsch, if using, in a bowl.
  • Cover and leave to macerate for 2 hours.
  • While macerating, the sugar slowly permeates the fruit and intensifies the taste.
  • Preheat the oven to 180°C/Gas 4

To prepare the dish

  • Brush the inside with the melted butter.
  • Add the sugar and tilt the dish to coat the sides and base evenly; shake out the excess.

To make the clafoutis (this can be prepared a day in advance)

  • In a large bowl, whisk the eggs, caster sugar and vanilla together until creamy.
  • Meanwhile, melt the butter in a small pan and cook to a beurre noisette – the foaming butter will turn a hazelnut colour at 150–155°C. This butter will lend a wonderful roundness and nutty flavour to the clafoutis.
  • Add the flour to the egg and sugar mixture and whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.
  • Stir in the cherries with their juice and then pour into the prepared baking dish.

To cook the clafoutis

  • Bake for 30–35 minutes until the clafoutis is lightly risen and a knife inserted into the middle comes out clean.
  • The centre is always the last part to cook, so you must test it. Note that a dip in the middle suggests the clafoutis is undercooked.
  • Leave to stand for about 10 minutes.
  • Sprinkle with caster sugar if using and serve just warm.

Extract from www.raymondblanc.com

Belmond Le Manoir Aux Quat’Saisons, Church Road, Great Milton, Oxfordshire, OX44 7PD

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