Cherry clafoutis

By Paul Jobin

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Cherry Clafouti. Photo / Supplied
Cherry Clafouti. Photo / Supplied

Serves 6

4 large eggs
½ cup milk
½ cup cream
190g caster sugar
1 tsp vanilla paste
Pinch salt
¼ cup flour
1 tbsp melted butter
2 handfuls fresh cherries, halved and pits removed
½ cup cherry coulis (optional)

In a liquidiser, place eggs, milk, cream, sugar, vanilla and salt.

Blitz for 30 seconds, add the flour and pulse until combined. Pass the batter through a fine sieve into a bowl, cover and rest for 30 minutes. Preheat oven to 195C.

Brush a cast-iron skillet with butter and sieve a little sugar over the pan. Scatter over the cherries and pour over the batter.

Drizzle over the cherry coulis and bake for 15 minutes, then adjust heat to 170C and bake until centre is just set, about 10 minutes.

Serve with mascarpone and extra coulis.

- Herald on Sunday

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