1 hour 35 minutes, plus cooling patissiere and freezing sorbet
Stephen Crane's gorgeous clafoutis recipe is autumn comfort food at its best. Plums always taste particularly flavoursome when bought during their season, and this is an excellent way to celebrate them at their best. Enjoy this dessert with the remarkable crème fraîche sorbet, as shown here, or with a scoop of vanilla ice cream.
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Start with the sorbet by combining the sugar and 150ml of water into a small saucepan. Bring to the boil to dissolve the sugar, remove from the heat and allow to cool. Whisk the cooled syrup together with the crème fraîche and churn in an ice cream maker
380g of sugar
150ml of water
1.2kg crème fraîche
To make the crème pâtissiѐre, whisk the sugar and the egg yolks until the mix whitens, then add the flour
75g of caster sugar
6 egg yolks
40g of flour
Bring the milk and vanilla (seeds and pods) to the boil. Take off the heat and stir in the eggs, sugar and flour. Bring it back up to boil on a medium heat and cook for 1 minute after it has come to the boil
500ml of milk
1 vanilla pod
Sieve and cover with cling film, so that the cling film touches the custard. Cool down 2 hours in the fridge, then whisk before use
For the plum clafoutis, cream the butter and the icing sugar. Add the ground almonds and potato flour, then the egg and the crème pâtissiѐre. Mix well
100g of soft butter
100g of icing sugar
100g of ground almonds
5g of potato flour
90g of crème pâtissière, whisked
Line 6 ramekins with butter and greaseproof paper. Fill them up with mix (2/3 of the level) and add 8 pieces of Italian plum, pushing them down into the mix slightly
2 Italian plums, destoned and cut into pieces
2 knobs of butter, for greasing
Cook 170˚C/Gas mark 3 1/2 for 25 to 30 minutes. Remove from the oven, the clafoutis should be slightly golden on top. Set aside and allow to cool
Next make the compote. Combine the plums and sugar in a pan for 15 minutes on a medium heat, stirring occasionally until they start to break down and become very soft. Pour into a fine strainer and allow juice to strain from the compote
100g of Italian plum, destoned and diced
20g of caster sugar
Put the almonds on to a baking tray and toast in the oven at 150ºC/Gas mark 2 for 10 minutes until deep golden brown
50g of whole blanched almonds
To serve, place the clafoutis back in the oven to warm through for 3-4 minutes. Place in the middle of the plate and add some plum compote and sauce around. Finish with a scoop of the sorbet and a small sprig of mint
4 sprigs of fresh mint
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