Raymond Blanc's Cherry Clafoutis

Name: Raymond Blanc's Cherry Clafoutis
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 2 organic/free-range medium-sized eggs; 45g (11⁄2 oz) caster sugar; 1⁄2 tsp vanilla extract; 20g (3⁄4 oz) unsalted butter; 20g (3⁄4 oz) plain our; 50ml (11⁄2 oz) whole milk; 75ml (21⁄2 oz) whipping cream; A pinch of sea salt; 450g (1 lb) best-quality cherries (such as Montmorency or Morello), stoned; 50g (11⁄2 oz) caster sugar, plus extra for sprinkling; 2–3 tbs kirsch, to taste (optional)

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Clafoutis is one of the great classics of French family cuisine. This dessert often features on our menus, both at Belmond Le Manoir and at Brasserie Blanc. It is very easy to prepare and I would go so far as to say it is foolproof. Other stone- fruits, such as peaches, plums and apricots, or indeed figs, work just as well. Recipe extract from The Really Quite Good British Cookbook, edited by William Sitwell, cover design by Sir Peter Blake (Echo Publishing, $49.99).

For the batter

2 organic/free-range medium-sized eggs
45g (11⁄2 oz) caster sugar
1⁄2 tsp vanilla extract
20g (3⁄4 oz) unsalted butter
20g (3⁄4 oz) plain our
50ml (11⁄2 oz) whole milk
75ml (21⁄2 oz) whipping cream
A pinch of sea salt

For the cherries

450g (1 lb) best-quality cherries (such as Montmorency or Morello), stoned
50g (11⁄2 oz) caster sugar, plus extra for sprinkling
2–3 tbs kirsch, to taste (optional)

Method

1.

To prepare the cherries: gently mix together the cherries, sugar and kirsch, if using, in a bowl. Leave to macerate for 2 hours (see tips).
2.

Pre-heat the oven to 180°C/350°F/gas 4.
3.

To prepare the dish: brush the inside with the melted butter. Add the sugar and tilt the dish to coat the sides and base evenly; shake out the excess.
4.

To make the clafoutis: in a large bowl, whisk together the eggs, sugar and vanilla until creamy.
5.

Meanwhile, melt the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette (see notes).
6.

Add the flour to the egg and sugar mixture and whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette. Stir in the cherries with their juice and then pour into the prepared baking dish.
7.

To cook the clafoutis: bake in the oven for 30–35 minutes until the clafoutis has risen slightly and a knife inserted in the middle comes out clean (see notes).
8.

Leave to stand for about 10 minutes. Sprinkle with caster sugar, if using, and serve just warm.