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Griotte cherry clafoutis

Griotte cherry clafoutis

PT45M

1
To start the clafoutis, 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
Gradually beat the cream, whole eggs and egg yolks into the dry ingredients, mixing thoroughly to avoid any lumps. Leave to set in the fridge overnight
  • 375g of double cream
  • 4 eggs
  • 5 egg yolks
4
Preheat the oven to 180°C/gas mark 4. Butter a deep non-stick baking tray
5
Pour the clafoutis mixture halfway up the tray and scatter the fresh cherries over the top
  • 600g of griotte cherries, pitted
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

Metric

Imperial

Cherry clafoutis

To plate

  • icing sugar for dusting
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