Cherry Clafoutis with Orange Cream

Cherry Clafoutis with Orange Cream -  Inspired by Junior Master Chef Australia 

The other day I was watching Junior Master Chef mystery box challenge. Siena a 9 year old (the youngest contestant) chose cherry as her main ingredient and prepared Clafoutis....and the judges loved it. I was motivated by the little girl to try this at home.

I had a pound of cherries left after making my Panna Cotta. So decided to give this a shot. I did a bit of reading on the net and also looked up on Raymond Blanc's recipe. Though I did not have Kirsch to marinate the cherries mentioned in his recipe. I pitted the cherries and marinated it with 2 table spoons of sugar for about 15 to 20 mins. 


Cooking Time: 35 to 30 minutes
Prep Time: 40 minutes

Ingredients:

Clafoutis

Red Cherries (pitted) - 500 gms

Eggs - 3 nos.

Sugar - 1/2 cup

Powdered Sugar - 1 tbsp

Milk - 1/2 cup

Fresh Cream - 3/4 cup

Flour (Maida) - 1/2 cup

Salt - 1 tsp

Vanilla essence - 1 tsp

Orange Cream

Fresh Cream (whipping cream) - 150 ml

Orange rind - 2 tsp

Orange juice - 3 tbsp

Icing sugar - 2 tbsp

Directions

Preheat the oven to 175°C (350 °F) and place the rack in the middle. 

1. In a bowl combine the pitted cherries and 3 tbsp of sugar and set aside. 

2. In a mixing bowl whisk 3 eggs for 2 to 3 minutes until it is fluffy. To this add 1/2 cup sugar, vanilla essence & pinch of salt and whisk for 1 minute until the sugar is combined. Add 1/2 cup flour and whisk at a little higher speed for 3 minutes. Slowly add the milk and cream and whisk until the mixture looks smooth and well combined. This should take about 2 to 3 minutes. Let the mixture rest or tap the bowl until the air bubbles disappear. 

3. Coat the bottom of the baking dish with melted butter. Sprinkle powdered sugar and shake well to coat the bottom of the baking dish. Now line the bottom with the pitted cherries. This should be in a single layer. 

4. Now pour the Clafoutis mixture on the lined cherries. 

5. Now bake this for about 35 to 40 minutes. 

6. For the orange cream we need about 2 tsp of orange rind and 3 tbsp of fresh orange juice. To this add 2 tbsp of icing sugar and combine until the sugar is dissolved. To this add fresh cream and whisk until you get soft peaks and put it away in the fridge. 

7. Remove the Clafoutis from the oven and let it cool down before serving. 

8.  Serve a slice of Clafoutis dusted with icing sugar and fresh orange cream. You can garnish using fresh cherries and an orange petal. 

Its a beautiful French Dessert. I must admit the flavors of The French Land are very subtle. We need to train our taste buds.... :)