Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, cherry clafoutis (sort of). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
This recipe for cherry clafoutis is one of the easiest French desserts you can ever make, simply perfect for cherry season and is absolutely amazing. Piles and piles of garnet marbles, such perfection in their original format that I felt guilty baking a significant lot of them into Ceres & Bacchus's Clafoutis two nights ago-until I tried it. If you've never made cherry clafoutis before, this will be a treat for you.
Cherry Clafoutis (Sort Of) is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Cherry Clafoutis (Sort Of) is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook cherry clafoutis (sort of) using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cherry Clafoutis (Sort Of):
- Take 200 g ripe cherries, pitted and halved
- Take 200 g Greek yoghurt
- Prepare 2 eggs beaten
- Make ready 2-4 tbsp honey
- Take 1/2 tsp almond essence
- Get Pinch salt
- Get 100 g ground almonds
Find yourself some big and deep red sweet cherries. They will work best for clafoutis. A decadent custard batter is studded with juicy, ripe cherries in this elegant and satisfying treat. If you mix plenty of black cherries into what may be best described as a slightly thick crêpe batter, you will have the.
Steps to make Cherry Clafoutis (Sort Of):
- Pre-heat the oven to 190°C.
- Grease a 7 inch pie dish with a little olive oil (don’t use a springform tin as the batter will leak).
- Add the cherries in a single layer on the bottom of the dish.
- Add the yoghurt, beaten eggs, honey, almond essence and salt to a large mixing bowl. Whisk together with a balloon whisk until well combined, light and fluffy.
- Fold the ground almonds into the whisked yoghurt and mix until the batter is smooth.
- Pour the batter over the cherries in the pie dish and bake for 30-40 minutes until golden and firm to the touch.
- Allow the cake to sit for 5 minutes before serving.
This cold cherry clafoutis is a variation on a rustic French dessert. Traditionally the French serve clafoutis warm. That way it has an almost pudding-like consistency. As we ate it, I kept think of it as a flan or Dutch baby with embedded fruit. So, yes it's sort of French, but then again ….
So that’s going to wrap this up for this special food cherry clafoutis (sort of) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
