Monday, June 3, 2013

The Cherry Clafoutis


   The Cherry Clafoutis, or “Clafoutis aux Cerises” in French, is a dessert originating in Limousin in the south of France. It is very simply made of flour, eggs, milk and sugar and the added ingredients vary depending on the tastes of people. Once the batter is spread over the cherries and baked, the result will be a cross between a cake and a pudding. The Cherry Clafoutis is famous for keeping the pits of the cherries, which in fact is better since the cherries doesn’t lose their juice and wilt the Clafoutis. Despite the Cherry Clafoutis being, really, the ultimate season delight, it is a very easy recipe to make, even for beginners! So why don't you give it a chance?

For 6 to 8 people, you will need:

Time preparation: 20 min
Cooking time: 20-30 min
Cooling time: 20 min

400g of black cherries (whole), or just generously enough to cover the bottom part of the mould
90 g of powdered sugar
100g of flour
3 tbsp powdered almond
4 eggs + a pinch of salt, a hint of vanilla aroma, and 1 tsp of distilled white vinegar
12 cl of semi-skimmed milk
12 cl cream
Buttermilk to grease the sides of the mould
Cookware and cutlery
Food processor or electric mixer
Baking mould, preferably a removable bottom pan
1- Preheat the oven at 180˚C
2- Break the eggs in a bowl, and add the salt, vanilla and white vinegar. Whisk with a fork.
3- Pour into a bowl, the sugar, the flour and the powdered almond and mix them.
The Dry Ingredients

4- Make a well in the center of the dry ingredients and add the egg mixture. Mix with a food processor.

5- Pour in the wet ingredients and keep mixing until the batter becomes homogeneous.

6- Grease the bottom part of the mould with buttermilk and flour and place the whole cherries in order to cover the mould. Pour in the batter slowly and gradually over the cherries.

Remember, don't remove the pits of the cherries!

7- Put in oven for around 20-30 min at 180˚C.
8- Take out your Cherry Clafoutis and let it cool for about 20 min at least—the time it took me to have dinner.

9- Turn out the cake and cut it in triangles.

This dessert is served warm—Personally, I prefer it cold.
Store in refrigerator up to 2 days for a better taste!

Bon Appétit!

No comments: