I really love the rustic look of this dessert. I absolutely love French Food Safari on SBS and just want to eat my screen after watching an episode. This has to be one of my favorite looking desserts and I cannot wait to make it one day in the future.
Here is Guillaume Brahimi’s Clafoutis as seen on http://www.sbs.com.au/shows/frenchfoodsafari/recipes/detail/recipe/12816
120g almond meal 30g corn flour 200g caster sugar Pinch of salt 4 whole eggs 2 egg yolks 50ml cream 60g butter, melted, cooled to room temperature Butter, extra, to grease 28 cherries, pitted Vanilla bean ice-cream, to serve
Preheat oven to 170°C.
In a bowl, combine the almond meal, corn flour, caster sugar and salt.
In a separate bowl, whisk together the eggs and egg yolks. Gradually add the cream and butter, whisking consistently.
Gradually add the almond mixture, whisking consistently until combined. Transfer to a jug.
Lightly grease a 4 x 12.5cm tart moulds with butter, and arrange on a tray. Divide the cherries evenly among the moulds.
Transfer the tray to the preheated oven. Pour in the clafoutis mixture.
Bake for 10 minutes or until a knife inserted into the centre comes out clean.
Set aside to cool slightly. Dust with icing sugar and serve with vanilla bean ice-cream