Cherry Clafoutis I

Source
Hot and Cold Desserts Series 3 by Futura Training

Serves
4

Ingredients

125 g flour SR
185 caster sugar
4 eggs
250 ml milk
30 g butter, unsalted
300 g pitted cherries
20 g icing sugar
120 ml thick cream

Method
1. Place the sifted flour and sugar into a bowl; whisk for 15 seconds and add the eggs and milk. Incorporate until it forms a smooth, thick batter.
2. Grease an ovenproof dish with the soft butter and spread cherries evenly over the base. Pour the batter over the cherries and cook in a pre-heated oven at 190°C for ~30 minutes until it is golden brown on the top.
3. Test in the centre - it should be firm to the touch. Dust with icing sugar and serve with the cream on top or on the side.

Variations
Pipe Creme Chantilly with blueberries and raspberries.