Often when you buy cherries they are not very sweet, or they are tasteless or almost gone. The cherry clafoutis is a great dessert to serve lukewarm all of June. And it is so easy to make. This is the recipe given by Thierry Chevalier, chef of Cercle Interallié in Paris. Make sure to keep the cherries with their pits and don’t forget to spit them out when eating the dessert.
For 4 people, take 450 g of cherries (black preferably), 50 g of melted salted butter, 3 whole eggs, 15 cl of milk, 50 g of flour, 45 g of sugar, a grated vanilla stick and a spoonful of kirsch. Mix, the flour, sugar and vanilla. Add the eggs, milk and kirsch. At last, add the salted butter. Butter an oven dish and place the cherries with their pits first. Then pour the paste which should look like pancake paste. Bake for 10 mins at 220°C and fifteen minutes at 180°C. You can add almonds and iced sugar halfway through the cooking.
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