Cherry and White Chocolate Clafoutis ….adulterated from Masterchef.com.au.
I never watch Masterchef but everyone is talking about it so I thought I would check out the recipes and I found this: So delicious and rich. Just like a Chanel bag. Cherries are coming into season and this is perfect for the party season dinner..
Don’t be scared by all those ingredients : You can take the shortcut and only make the Clafoutis without the accoutrements: it takes no time at all and it melts in your mouth…
You need for 2 moulds (or one medium size) to feed 2 x FiFi’s or 25 x Rachel Zoes:
Lining the moulds:
20g butter, melted
1/4 cup caster sugar
Filling/batter:
50g plain flour
Pinch salt
1 egg
1 egg yolk
1/2 teaspoon finely grated lemon rind
1/2 teaspoon vanilla bean paste
80ml milk
80ml thickened cream
1/2 cup caster sugar
1/4 cup orange juice
35g unsalted butter, melted
50g white chocolate, coarsely grated
Marinated cherries:
400g fresh cherries, pitted (about 300g pitted)
1 tablespoon caster sugar
Squeeze of fresh orange juice
Mascarpone cream:
1 teaspoon vanilla bean paste
1 teaspoon icing sugar
150ml thickened cream
80g mascarpone
Cherry and rosewater compote:
150g pitted cherries
Finely grated rind and juice of 1 orange
3 teaspoons maple syrup
1/2 teaspoon rosewater
1 cinnamon quill
- Preheat oven to 180C.
- Slip into chic little Prada cooking apron and Vuitton clogs.
- Pour a huge glass of wine and gulp.
- You should marinate the cherries first
- So combine cherries, sugar and orange juice in a medium bowl.
Set aside for a quiet meditation alone. The cherries not you. - Now the line moulds:
- By melting the butter.
- Brush two 350ml capacity shallow oval ceramic dishes with the melted butter.
- Sprinkle evenly with sugar shaking to cover.
- Shake out excess sugar. ( this won’t work after eating a mars bar. sorry).
- This is a good time to squeeze orange juice.
- Zest the lemons.
- For filling, combine flour and salt in a medium bowl.
- Make a well in the centre.
- Whisk in egg, egg yolk, rind and vanilla bean paste until smooth as creme de la Mer.
- Combine milk and cream in a small jug and gradually whisk into mixture 1/2 at a time.
- Add sugar, orange juice, melted butter and chocolate and stir to combine.
- Spoon the cherries into the chic dishes and pour over batter until about 3/4 full.
- Lick the bowl. There are no calories.
- Think about dieting tomorrow.
- Throw in the oven and cook for 30-35 minutes or until tops are golden as a Chloe bag.
- If you want to make cherry and rosewater compote: Toss the ingredients in a saucepan, simmer over medium-low heat for 8-10 minutes or until the cherries are as tender and soft as an Hermes bag and liquid is slightly reduced. Like your wine glass.
- For mascarpone cream, beat ingredients in a mixer until soft peaks form. Taste to make sure it’s delicious. Watch as soft peaks form on your hips too.
- Serve the clafoutis with the cherry and rosewater compote and accessorised with the amazing mascarpone cream.
- Divine!
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