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Cherry clafoutis
- Cuisine: French
- Serves 8
You need a porcelain flan dish about 28 cm diameter and 3 cm deep.
Ingredients
A little butter to grease the dish
About 700 g cherries, pitted
40 g plain flour, sifted
60 g caster sugar
A pinch of salt
4 eggs (whole)
600 ml full cream milk
2 egg yolks
About 2 tbsp cognac or Kirsch
A little icing sugar to dust the clafoutis
Preparation
Butter the flan dish well and place the pitted cherries evenly in the dish.
Preheat oven to 180°C.
Place sifted flour, sugar, salt and 2 whole eggs in a bowl and mix well. Add a little milk and mix well. Mix in the 2 remaining whole eggs and the egg yolks. Lastly, mix in remaining milk.
Carefully strain the mixture into the flan dish and over the cherries.
Drizzle cognac evenly over the top. Place carefully in preheated oven and bake for about
45 minutes.
Remove from oven and dust with icing sugar before serving. Take care as it is very hot.
French Restaurants
Displaying 10 of 245 French Restaurants.
| Restaurant | Suburb | |
| 1. | La Chaumiere | Darwin |
| 2. | Le Provencal | South Hobart |
| 3. | Lebrina | New Town |
| 4. | Absolutely Chez Uchino | Mosman Park |
| 5. | Arc of Iris | Margaret River |
| 6. | The Loose Box | Mundaring |
| 7. | La Guillotine | Adelaide |
| 8. | Magill Estate Restaurant | Magill |
| 9. | The Manse | North Adelaide |
| 10. | Baguette | Ascot |
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Al Dente
An Italian phrase used to describe the texture of pasta, rice and vegetables as tender or soft on the outside but still firm to the bite.
