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.

First published in 2015
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Ingredients

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Imperial

Cherry clafoutis

To plate

  • icing sugar for dusting

Method

1
To start the clafoutis, lightly toast the ground almonds under the grill
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
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
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
First published in 2015
share recipe:

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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