Shopping list
150g caster sugar
50 ml water
250g cherries, pitted and kept whole
¼ teaspoon almond extract (optional)
2 large free range eggs + 2 egg yolks
200ml double cream
45g plain flour
butter, to grease
1 tablespoon icing sugar
vanilla ice cream, to serve
The cherries are at their best in August, very dark red and sweet! So it makes sense that we bake with cherries this month. In the French way too, because then there is also vanilla ice cream involved. Can you guess already? We make mini Cherry Clafoutis :)) You will need four spring forms, each 12 cm in diameter.
How you make Cherry Clafoutis
Wash the cherries
Remove the pits from the cherries but keep them whole.
Put the water and 50g of the sugar in a pan.
Bring it to a boil and dissolve the sugar.
Add the cherries to the sugar water and let simmer.
Let the cherries simmer for 2-3 mins.
Let cherries and syrup cool in a bowl.
Put eggs and yolks in a large bowl.
Add the sugar and the almond extract.
Mix it smooth and add the cream.
Whisk the mixture until light and airy.
Add the flour to the mixture and whisk it briefly.
Cover the batter.
Let the batter rest for 10 minutes.
Grease the spring forms.
Preheat the oven to 180°C / 160°C Fan
Divide the cherries over the molds.
Divide the batter over the cherries.
Sprinkle syrup (not all!) over the batter.
Put the spring forms in the middle of the oven.
Bake the Clafoutis for +/- 25 minutes until golden brown. they will rise slightly but sag again when you remove them from the oven
Let the Clafoutis cool slightly, in the forms.
Sprinkle with icing sugar and top with ice cream.
Prendre plaisir! - Enjoy!