Wednesday, June 23, 2010
This is a rustic French dessert called Clafoutis (pronounced “kla-foo-TEE”). It originated from Limousin, in southern France, where they are best known for their sweet black cherries. This is in fact my new favorite dessert recipe, you won’t believe how easy it is to prepare. It has the right amount of sweetness and best of all, you can also use different fruits for this recipe and it would taste just as good, for instance, raspberries, plums, champagne grapes, or blueberries.
Recipe adapted from Williams-Sonoma Kitchen
4 Eggs, separated
6 Tbsp All-Purpose Flour
2 tsp Vanilla Extract
1-Cup Heavy Cream
½ tsp Sea Salt
1-½ lbs Fresh Cherries, pitted
½ tsp Lemon Zest
Preheat the oven to 375˚F. Butter a large rectangular baking dish. (Or 6 smaller baking dish)
Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Whisk until ribbons form and add the flour, vanilla extract, and cream. Beat the mixture until completely blended.
In another bowl, beat the egg whites together with the salt until foamy, about one minute. Then add the beaten egg whites into the batter, mix lightly until incorporated.
Preheat the prepared baking dish in the oven for 4 to 5 minutes.
In a medium bowl, stir together the cherries, the remaining 1/3-cup sugar and the lemon zest. Remove the baking dish from the oven, pour in the cherries and top with the batter. Bake until the clafoutis is set in the middle, 30 to 35 minutes. Serve warm.
Serves 6 to 8.