Griottiness clafoutis
Ingredients
- 600g of griotte cherries, pitted
- 105g of ground almonds
- 150g of caster sugar
- 15g of flour
- 375g of double cream
- 4 eggs
- 5 egg yolks
Preparations
-
step 1
To start the clafoutis, lightly toast the ground almonds under the grill [105g of ground almonds]
step 2Sift the sugar, almonds and flour into a bowl [150g of caster sugar,15g of flour]
step 3Gradually beat the cream, whole eggs and egg yolks into the dry ingredients, mixing thoroughly to avoid any lumps. Leave to set in the fridge overnight [ 375g of double cream,4 eggs,5 egg yolks]
step 4Preheat the oven to 180°C/gas mark 4. Butter a deep non-stick baking tray
step 5Pour the clafoutis mixture halfway up the tray and scatter the fresh cherries over the top [600g of griotte cherries , pitted]
step 6Place the mould into the oven and cook for approximately 20 minutes or until golden on top. Dust with icing sugar and serve [ icing sugar for dusting ]