There is no better way of celebrating the rich, dark beauty of fresh cherries than in a simple clafoutis – a pastry-less flan studded with fruit that is served hot from the oven, ideally accompanied with the best vanilla ice-cream. Guillaume’s recipe has almond meal in the batter, and his tip is to pour it over the cherries after you’ve put the dishes on the shelf in the oven, so you’re not trying to steady full dishes of runny mixture.
- 120 g almond meal
- 30 g cornflour
- 200 g caster sugar
- pinch of sea salt
- 4 eggs plus 2 egg yolks
- 2Â½ tbsp cream
- 60 g butter, melted and cooled
- 28 cherries, pitted
- icing sugar, to dust
- vanilla bean ice-cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 170°C. Combine the almond meal, cornflour, sugar and salt in a bowl and mix well.
Whisk the eggs and egg yolks in a separate bowl. Continue whisking while you add the cream and melted butter. Gradually add the almond mixture, whisking constantly until thoroughly combined.
Lightly butter four shallow individual dishes of around 12 cm diameter (alternatively you could use one large shallow dish). Divide the cherries evenly between the dishes. Ladle the batter over the cherries, filling to near the top of the dishes. Bake in the oven for 10 minutes, or until the batter is no longer sticky when tested with a skewer or knife.
Allow the clafoutis to cool slightly, then dust with icing sugar and serve with scoops of vanilla bean ice-cream.