I made this dessert for our wedding anniversary dinner during the week. Adam and I didn’t exchange presents on the day because we’d already done so earlier. Adam’s was … something I’ll talk about later; mine was a brand new iPhone 4. Yes, I now get to harass Siri and ask her sexually suggestive questions and think it’s hilarious just like a good portion of the rest of the population.
This is a Manu Feildel recipe, so I thought it being French lent the occasion some appropriate romanticism – until both Riley and Adam declared they disliked cherries.
It was at this point where I hissed, Look, I’ve make this specially so tonight will be the night you magically discover you do like them, okay?
I’ve never eaten a clafoutis before and it’s texture surprised me. It’s tricky to describe: like a very sturdy custard, really. Except it has flour in it, so there’s a pancake-ish quality to it too. Tasty, though!
The ingredients below are what I used as I didn’t follow Manu’s recipe quite down to the letter.
Ingredients
250 ml milk
1 tsp vanilla paste
50gm unsalted butter, melted and cooled
4 eggs
125 gm caster sugar
pinch table salt
80 gm plain flour
jar of pitted cherries (680gm size)
1) Place milk and vanilla paste into a small saucepan and bring to a simmer to let the flavours infuse. Take off the heat and put aside.
2) Preheat oven to 180 degrees Celsius. Grease a 1.5 litre gratin dish with butter.
3) Process the eggs, sugar and a pinch of salt in a food processor until smooth. Add the cooled butter and the warmed milk and combine. Sift flour over the top and then blend again until all combined.
4) Evenly place drained cherries at the base of the gratin dish. Pour the wet mixture over the top. Put into oven and bake for 25-30 minutes or until golden and just set.
And here it is!
This is week eight of the 1 recipe a week for a year ‘living list’ challenge. (8/52)
