In my opinion, a cherry clafoutis is one of the benchmark desserts of French cuisine. And may the first person who has never eaten a clafoutis throw the first cherrystalk at me! The clafoutis is easy to make, good for parties, sweet but tart, dry on top but fluffy below. It doesn’t demand any skill to make it, except knowing how to remove all the pits when you eat it!
- 2 eggs
- 1/3 cup (75 g) superfine sugar
- 3/4 ounce (25 g) ground almonds
- 1 ounce (30 g) cornstarch
- 1 vanilla pod, split and scraped
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) fresh whole milk
- 1 1/2 tablespoons (20 g) butter
- 2 tablespoons (20 g) superfine sugar
- 1 generous pound (500 g) Burlat cherries
Prepare the clafoutis
In a bowl, mix the eggs with the sugar, almonds, cornstarch, and vanilla pod.
Add the cream and the milk.
This recipe was originally published in "My Best Guy Savoy" (Éditions Alain Ducasse). See all credits
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