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Griotte cherry clafoutis

Griotte cherry clafoutis

Griotte cherry clafoutis

PT45M

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1
Lightly toast the ground almonds under the grill
  • 105g of ground almonds
2
Sift the sugar, almonds and flour into a bowl
  • 150g of caster sugar
  • 15g of flour
3
Mix the dry ingredients together with the cream, whole eggs and egg yolks. Blend this mixture together carefully, avoiding the formation of any lumps
  • 375g of double cream
  • 4 eggs
  • 5 egg yolks
4
Leave to set overnight in the fridge before using to ensure a better texture
5
Preheat the oven to 180°C/Gas mark 4. Butter your mould for the clafoutis, pour the set mixture halfway into the mould and scatter the fresh cherries on top
  • 600g of griotte cherries
6
Place the mould into the oven and cook for approximately 20 minutes or until golden on top. Dust with icing sugar and serve
  • icing sugar for dusting

Ingredients

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Imperial

Clafoutis

To plate

  • icing sugar for dusting

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Griotte cherry clafoutis

 
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