Cherry Clafoutis with Cherry Ice Cream - French Dessert

Ingredients

  • 400 g Cherries (stones removed, for ice cream)
  • 50 g Caster sugar (for ice cream)
  • 1 tbsp Grenadine (for ice cream)
  • 0.1 ml Cherry brandy (splash, for ice cream)
  • 500 ml Double cream (for ice cream)
  • 400 g Condensed milk (tin, for ice cream)
  • 1 tsp vanilla extract (for ice cream)
  • 50 g Unsalted butter (for clafoutis)
  • 900 g Cherries (stones removed, for clafoutis)
  • 300 g Caster sugar (for clafoutis)
  • 1 pinch ground cinnamon (for clafoutis)
  • 1 piece Orange zest (finely grated, for clafoutis)
  • 1 piece Orange juice (for clafoutis)
  • 0.1 ml Kirsch (slug, for clafoutis)
  • 4 piece Eggs (separated, for clafoutis)
  • 125 g Ground almonds (for clafoutis)
  • 1 tbsp Rice flour (for clafoutis)
  • 1 tsp vanilla extract (for clafoutis)
  • 0.5 tsp Almond extract (for clafoutis)
  • 250 ml crème fraîche (for clafoutis)
  • 1 pinch Salt (for clafoutis)
  • 60 g dark chocolate (broken into small pieces, for chocolate sauce)
  • 25 g Unsalted butter (softened, for chocolate sauce)
  • 82.5 ml Double cream (for chocolate sauce)
  • 2 tbsp Coffee-flavoured liqueur (for chocolate sauce)

Instructions

  1. To make the ice cream, simmer cherries, sugar, water, grenadine and brandy in a saucepan over medium heat for 5 minutes until syrupy. Blend until smooth and cool.

  2. Whip cream, condensed milk, and vanilla in a large bowl. Fold in the cooled cherry mixture.

  3. Pour the mixture into a freezer-proof container and freeze for at least 4 hours, or preferably overnight.

  4. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in ovenproof dish with butter.

  5. Arrange the cherries in the dish. Sprinkle with 2 tablespoons of sugar, cinnamon, orange zest and juice, and kirsch.

  6. Whisk egg yolks and remaining sugar until pale and thick. Gently fold in ground almonds, rice flour, vanilla extract, almond extract, crème fraîche and salt.

  7. In a separate bowl, whisk egg whites until stiff peaks form. Gently fold into the almond mixture.

  8. Pour the batter over the cherries and bake for 50-60 minutes, or until golden-brown and set.

  9. For the chocolate sauce, melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Remove from the heat and stir in cream and coffee liqueur.

  10. Dust the clafoutis with icing sugar and serve warm with a scoop of cherry ice cream and chocolate sauce.

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