French food Friday...Griotte cherry clafoutis

recipe and photo from here

Bonjour mes belles,

The heat wave continues across France so I am trying to keep oven use to a minimum. Clafoutis is a favourite of mine and is one of the first things that I made in my French kitchen in the nearby village of Castillonnes.

Clafoutis is a classic French dessert originating from the South West Limousin region, and it is somewhere between a cake and a flan.

This clafoutis recipe from Pascal Aussignac features a great combination of sweet and sour flavours, thanks to the tart griotte cherries, but you can substitute other cherries or seasonal fruit if you wish.

Ingredients

Clafoutis

• 600g of griotte cherries
• 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

1

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

3                      

Mix the dry ingredients together with the cream, whole eggs and egg yolks. Blend this mixture together carefully, avoiding the formation of any lumps

• 375g of double cream
• 4 eggs
• 5 egg yolks

                           

4                   

Leave to set overnight in the fridge before using to ensure a better texture.      

5                        

Preheat the oven to 180°C/Gas mark 4. Butter your mould for the clafoutis, pour the set mixture halfway into the mould and scatter the fresh cherries on top

• 600g of griotte cherries

                           

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

très bon vendredi à tous, Leeann x