So my interest was peaked. I had a bash at a savoury clafoutis the other week and my lover wasn’t impressed, it left me wondering whether a sweet one would pass muster. I didn’t have to wait too long – a walk down Chiswick High Road revealed it to be cherry season! They might have been Iranian Cherries, but they were fresh and red and juicy, and £2.50 for a pound. Bonus.
After pigging a pound of them I waddled over to the cookery book shelf and pulled out Rachel Khoo’s Little Paris Kitchen book to try the sweet version of Week 33s extravaganza ( https://newrecipenight.wordpress.com/2014/05/23/week-33-savoury-clafoutis/ )
To make a clafoutis to serve 6 you will need: 4 eggs, 150g sugar, 50g ground almonds, 2 tbs plain flour, 100g creme fresh, 100ml milk, 350g pitted cherries (you can use any soft fruit)
Basically you make it exactly the same way as the savoury clafoutis, but with added sugar:
Whisk the eggs with the sugar and a pinch of salt until pale and thick, sift in the almonds and flour and then stir it all together with the creme fresh and milk. Spread the cherries out in your buttered & floured clafoutis tin and pour the batter over them. Bake for 30-40 minutes at 180c (160 fan) until golden brown and set.
Easy as pie. It was delicious. I served it with a dollop of left over creme fresh and it was delicious. Far nicer than the savoury version, and the cherries floated around the mixture rather than staying on the bottom.
I’m glad I only made it for the two of us – it lasted three days. I shall try everything else in a clafoutis this summer. Yum!
The Little Paris Kitchen by Rachel Khoo (Penguin Books 2012 ISBN: 978-0-718-15811-8)