Raymond Blanc's clafoutis recipe One of the most popular desserts at Brasserie Blanc is clafoutis, made to my mother's recipe By Raymond Blanc 21 March 2014 • 06:20 am This easy French dessert is a tender, milky sponge cake baked around tart fruit, traditionally cherries, as demonstrated by Raymond Blanc. Sat 25 Jun 2011 19.05 EDT First published on Sat 25 Jun 2011 19.05 EDT. Mix the mixture with the cherries and their juices and pour up to ¾ high into the buttered and sugared baking dish. Lions v Bulls, 2021 tour in South Africa: What time is kick-off, what TV channel is it on and what is our prediction? Add the caster sugar and shake the dish so as to coat the inside of the dish. Cook time over 2 hours. 500g cherries, best quality fresh; stoned, 1 egg yolk, medium (organic or free range), 6 drops vanilla essence, the best! Other stone fruits would also work well in this dish. Slowly whisk in the milk followed by the cream and finally the butter. With a whisk, slowly incorporate the egg mixture into the flour until smooth. As I've yet to come across a cherry pitter for sale, I'm also relieved to find relatively few recipes calling for me to remove the stones: Raymond Blanc, Julia Child and Michel Roux Jr suggest it, but everyone else seems content to let the diners do the hard work themselves. Sprinkle some caster sugar on the greased dish and shake off the excess sugar. Bake for 30–35 minutes, until the blade of a knife inserted into the mixture comes out completely clean. This will give a lovely crust whilst cooking. Serves 4. In a mixing bowl add the flour and make a well in the middle. Preparation time over 2 hours Cooking time 30 mins to 1 hour Serves Serves 4 Raymond Blanc shares his simple recipe for a classic clafoutis. A cherry clafoutis is a light and fluffy dessert, spiked with kirsch and jewelled with cherries. With a whisk incorporate slowly the egg mixture into the flour until you have a smooth consistency. Put the clafoutis in the oven just before you sit down to eat your meal, then it will be at the right temperature when you serve it; just warm is best. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week, My Kitchen Table: 100 Recipes for Entertaining, drops of natural vanilla extract (optional). Sprinkle in the remaining 3 tablespoons of caster sugar and shake the dish so it coats the inside evenly. To prepare the tart bases continued: Transfer the pastry rounds to a peel or flat tray lined with greaseproof paper. Everyone should know how to make this dessert. Begin by heating the oven to 180 degrees Celsius. You will need a round or oval cast- iron or china baking dish, 20cm (8in) in diameter and 5cm (2in) deep. Mix the cherries and their juices into the batter and then pour into the baking dish. Prep time over 2 hours. For more information on our cookies and changing your settings, click here. Every household, every family should know this dessert. The clafoutis mix can be prepared one day in advance. Lions v South Africa 2021, third Test: What time is kick-off, what TV channel is it on and what is our prediction? In a small pan, heat the butter until it turns a pale hazelnut colour, then whisk it into the batter while still hot. Cherry clafoutis. Bake in the preheated oven for 30-35 minutes. In a small saucepan heat the butter until it reaches a golden hazelnut colour and leave to cool. A cherry clafoutis is a light and fluffy dessert, spiked with kirsch and jewelled with cherries. This will give the clafoutis a lovely crust during cooking. The Raymond Blanc Cookery School, Great Milton Picture: Cherry Clafoutis straight out of the oven. Try peaches, plums or apricots. Thanks to the delightful David from Appliances Online I was able to order Kitchen Secrets by Raymond Blanc which arrived in the mail and brightened up my miserable old Monday morning. This particular version has been adapted a bit, because I did not have some ingredients, plus I wanted to make it a little lighter. Lined with greaseproof paper settings, click here Brasserie Blanc every week with inspiring just... Trade deals 'critical ' to meeting ban on sale of new petrol diesel... Excited when i opened the book and landed on a summer 's day nigel Slater like.. The best recipe, which is one of the summer 's day Slater! Traditionally cherries, sugar and kirsch and jewelled with cherries great classics of family cuisine a well in this.... And kirsch and jewelled with cherries Blanc 's Kitchen Secrets Ingredients for the cherries 450g/1lb ripe cherries, as by... Every household, every family should know this dessert to begin with, he prepares a simple but berry-strewn! 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