Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, cherry clafoutis (sort of). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Cherry Clafoutis (Sort Of) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Cherry Clafoutis (Sort Of) is something that I have loved my entire life. They’re nice and they look wonderful.
Clafouti is one of the world's great recipes for enjoying fresh cherries. This French favorite is a sort of baked custard, studded with fresh cherries, and scented with vanilla. He uses all-purpose flour, heavy cream, kirsch, and unpitted cherries. Clafoutis (pronounced "kla-foo-TEE") is a rustic French dessert originally from Limousin, in southern France.
To get started with this recipe, we have to prepare a few ingredients. You can have 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):
- Make ready 200 g ripe cherries, pitted and halved
- Prepare 200 g Greek yoghurt
- Get 2 eggs beaten
- Prepare 2-4 tbsp honey
- Get 1/2 tsp almond essence
- Get Pinch salt
- Take 100 g ground almonds
Pronounced "cla-foo-tee" (also spelled clafouti in the English speaking world because of the silent "s"), clafoutis is a rustic fruit-studded dessert baked with an egg-rich batter until golden-brown on top. Its texture is something between a cake and custard. A particular speciality of the Limousin region, where it's traditionally made with the local griottes, or sour morello cherries, the clafoutis is now found on menus throughout the country in. Clafoutis are baked flan-like cakes hailing from the the Limousin region of France.
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.
A particular speciality of the Limousin region, where it's traditionally made with the local griottes, or sour morello cherries, the clafoutis is now found on menus throughout the country in. Clafoutis are baked flan-like cakes hailing from the the Limousin region of France. It makes a lovely afternoon snack/tea cake or brunch dish. I make clafoutis by a recipe from the late food blog, Ceres & Bacchus. Cherry clafoutis is classic French peasant cooking.
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