Griotte cherry clafoutis
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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Ingredients
Metric
Imperial
Cherry clafoutis
- 600g of griotte cherries, pitted
- 105g of ground almonds
- 150g of caster sugar
- 15g of flour
- 375g of double cream
- 4 eggs
- 5 egg yolks
To plate
- icing sugar for dusting
Method
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
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
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Griotte cherry clafoutis
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© Great British Chefs 2019