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Griotte cherry clafoutis
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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.
First published in 2015
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Ingredients
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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
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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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