Gordon Ramsay’s individual cherry and almond clafoutis
- August 2010
- Serves 6
- Takes 20 min to make, 20 min to cook, plus 24 hours resting
Gordon Ramsay’s clafoutis recipe is based on a classic French favourite. Here, an almond-flavoured batter is baked in shallow dishes over a layer of gorgeous summer cherries.
For the bigger version, try our failsafe cherry clafoutis recipe.
- 33.1g (16.2g saturated)
- 26.3g (24.8g sugar)
- 50g ground almonds
- 15g strong plain flour
- 100g caster sugar
- 2 large free-range eggs, plus 3 large yolks
- 250ml double cream
- 300g ripe fresh cherries, or 250g marinated cherries, drained
- Unsalted butter, softened, for greasing
- Icing sugar, sifted, to dust
- Preheat the oven to 200°C/fan180°C/gas 6. Whizz the ground almonds, flour, a good pinch of sea salt and the caster sugar in a food processor for a few seconds to blend. Add the eggs, yolks and cream, then blend to a smooth batter, scraping down the sides of the bowl once or twice. Tip into a jug or bowl, cover and refrigerate for 24 hours.
- Meanwhile, stone the fresh cherries, if using, and pat them dry if they are particularly juicy. Grease 6 x 10cm tartlet tins or shallow gratin dishes with softened butter.
- Scatter the cherries over the base of the tins or dishes. Stir the batter in the jug or bowl, then pour evenly over the cherries. Bake for about 12 minutes (20 minutes if in glass or ceramic dishes) until risen and golden brown. The middle may not rise as much as the edges but it should be set. If not, bake for a little longer. Dust with icing sugar and serve immediately.
Recipe from Gordon Ramsay’s Just Desserts (Quadrille, £14.99).
The batter benefits from resting for a full 24 hours. Prepare the batter and fruit in advance, but don’t put together and bake until the last minute.
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