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This cherry clafoutis recipe is a classic French dessert originating from the South West Limousin region, and it is somewhere between a cake and a flan. This version from Pascal Aussignac features a great combination of sweet and sour flavours, thanks to the tart griotte cherries, but you can substitute for local cherries or other seasonal fruit if you wish.
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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
Pascal Aussignac left France with business partner Vincent Labeyrie to champion la cuisine de Gascogne at his restaurant, Club Gascon, in 1998.
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Griotte cherry clafoutis
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