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Clafoutis Recipe

Written on Sunday, January 8, 2017 | 1:50:00 PM



Serves : servings 

Ingredients : 
- 500g cherries (pitted or not – up to you)
- 2 tbsp caster sugar
- 2 tbsp kirsch or similar cherry liqueur
- 20g butter, softened, for greasing
- 1 tbsp ground almonds, for dusting
- 1 tsp caster sugar
- 1 tbsp icing sugar, for dusting

BATTER
- 30g plain flour
- 30g ground almonds
- 200ml milk
- 100ml single cream
- 25g butter, melted
- a few drops of almond extract (optional)
- 2 eggs
- 1 tsp lemon zest

Preparation Method :
1) Put the cherries in a bowl and sprinkle over the 2 tablespoons of caster sugar and the kirsch. Leave them to macerate for a couple of hours.

2) Preheat the oven to 180°C/Fan 160°C/Gas 4. Butter a shallow, ovenproof dish. Mix the tablespoon of ground almonds and teaspoon of sugar together, then sprinkle this over the butter. Tap out any excess.

3) To make the batter, mix the flour and ground almonds in a bowl, making sure there are no lumps. Put the milk, single cream, melted butter and almond extract, if using, in a jug, then whisk to combine.

4) Make a well in the centre of the flour and almond mixture and break in the eggs. Slowly work the eggs into the dry ingredients until you have a thick paste, then very gradually start adding the milk and cream mixture until you have incorporated it all and have a smooth batter. Stir in the lemon zest.

5) Arrange the cherries over the base of the dish, along with any juices, then pour over the batter. Bake in the oven for about 30 minutes, by which time the batter should be golden brown and slightly puffed up – it will subside when it cools.

6) Remove the dish from the oven and allow the clafoutis to cool slightly, before dusting it with icing sugar. Serve hot or cold, with some double cream if you like.

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