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Cherry and Almond Clafoutis @masdaugustine

Cherry and Almond Clafoutis

Ground almonds add a touch of richness to an already delightful clafoutis with sweet sun ripened cherries topped with crème fraiche or crème anglaise.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine French, Provencal
Servings 6 people

Ingredients
  

  • 250 ml Cream
  • 300 gr Fresh pitted cherries
  • 3 Egg Yolks
  • 2 eggs
  • 50 gr Ground Almonds
  • 15 gr Strong plain flour
  • 100 gr Castor Sugar
  • A good pinch of sea salt
  • Unsalted butter for greasing
  • Sieved icing sugar for dusting

Instructions
 

  • Put the ground almonds, castor sugar, flour and salt into a bowl and mix together.
  • Add the whole eggs, egg yolks and cream and whisk together to form a smooth creamy batter.
  • Cover with cling film and leave to stand in the fridge for up to 24 hours.
  • When you are ready to assemble your clafoutis, stone the cherries and pat them dry.
  • Generously grease the inside of a gratin dish (24cms, or 6 small 10cms tins) with unsalted butter.
  • Preheat the oven to 190.
  • Scatter the cherries over the bottom of the dish (or dishes).
  • Stir the batter in the bowl before pouring gently over the top of the cherries.
  • Bake in the centre of the oven for 20 minutes (12 minutes for the individual ones at 200C).
  • The batter will rise around the edges and the middle will be set.
  • Check by inserting a skewer which should come out clean.
  • Dust the top with icing sugar before serving.
  • Serve with a large dollop of thick cream, crème fraiche or crème anglaise.
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