|Preparation||Cooking||Start to finish|
|33 min.||44 min.||1 hour 17 min.|
|1||Wash, dry and remove the stalks from 1 kg cherries.||10 min.|
|2||Tip the cherries into a pan on medium heat and sprinkle with 3 tablespoons caster sugar, then add 3 tablespoons Kirsch.
Cover and leave to cook for 3 or 4 minutes, stirring regularly, until the cherries are tender.
|3||Drain them in a sieve and leave to cool.
Note: The cherry juice will not be used to make the batter; see below for ideas on how to use it.
|4||Meanwhile, put in the blender goblet: 150 ml milk, 150 ml cream, 2 eggs, 40 g flour, 100 g caster sugar, 10 g Vanilla sugar and 1 tablespoon Kirsch.
Blend well and leave to rest.
Preheat the oven to 210°C (420°F).
|5||Meanwhile, remove the cherry stones using a small pointed knife, and as they are done, arrange them in a buttered gratin dish.||10 min.|
|6||Pour the batter over the cherries, leaving the tops of the cherries just visible.||3 min.|
|7||Bake in the oven for around 40 minutes, until the clafoutis is golden brown.
Serve warm or cold.
For 1 clafoutis : 8.32 €
|Milk: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Pan-baked hash brown (Hash-brown casserole), Cornmeal baps for Anne, Pesto crackers, Crème de foie gras, ... [All]|
|Cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream with a crunch, irish coffee mousse, Escalope of veal in a cream sauce, Chocolate ganache, Scallops with fondue of leeks, Du Barry soup, ... [All]|
|Flour: You can get more informations, or check-out other recipes which use it, for example: Pitta bread, Chestnut Fudge Cupcakes, Cigarettes Russes (Piroulines), Cornmeal baps for Anne, Nantes Tourton, ... [All]|
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