Cherry Clafoutis by 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