Saturday, June 21, 2014

Classic French cherry clafoutis... recipe by Nigel Slater

I made clafoutis before, but I remember being disappointed with the result. This time I've been looking for a recipe, a recipe that might actually work for me. There are so many clafoutis! Who knew!? Each and every "celebrity chef" has their own version. Then you'll have many more from numerous books about French cuisine... Tough job to pick just one! I went with my instincts and decided to trust a person who I would always trust when it comes to food. No, he's not French, but I like the way he sees foo and cooks - Mr Nigel Slater. "The Kitchen dairies" are my favourite bedtime stories :) and to watch Nigel's programs on TV is pure joy! But back to our today's star - the result was just fantastic. Something between thick pancake and set custard - delicious! I didn't have to add any more sugar than originally in the recipe, as my cherries were quite sweet. Had a slice almost straight from the oven -I just couldn't wait any longer with that tasty aroma all around my kitchen ;) and I also had some the next day - leftovers, cold from the fridge with my coffee. I liked it both ways, I actually liked it so much that I'm already thinking what other fruit and taste combinations to use next time! :)





How to make it...


Ingredients:
- 350 - 400 g cherries, stones removed
- 2 whole eggs
- 80 g caster sugar
- 90 g plain flour
- 150 ml milk
- 1 teaspoon vanilla essence (almond would work brilliant too!)
- 30 g unsalted butter, melted

Preheat the oven at 180 C. Lightly butter a 20 cm diameter baking dish, then dust with a couple of tablespoons of sugar. Tip in the cherries. Put sugar in a mixing bowl and beat in 2 eggs, followed by sifted flour, milk and a drop or two of vanilla extract with a large balloon whisk. Stir the butter into the mixture. Pour the batter over the cherries and bake for 35 minutes until puffed and golden. Remove from the oven and dust with icing sugar. Serve warm or cold.

Nigel's tips: 
Swap the cherries for 275 g of blueberries, blackberries or some cooked pears. Change a third of the flour for finely ground almonds. The result will be heavier and more grainy but with a more interesting flavour. Soak the fruit in kirsch before using. Use the blueberry version as a filling for a custard tart.


Smacznego!



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