Clafoutis is an easy French dessert that’s perfect for using up summer fruit. The idea is a baked dessert of fruit arranged in a buttered dish and covered with a thick flan-like batter. It is decidedly more elegant yet even simpler to make than a crumble. Use whatever fruit you have on hand — cherries are classic — whip up a quick batter in your blender, and bake for a dessert to impress both dinner and overnight guests alike. A typical French pudding so fast and easy to make the kids can even try it themselves.
- 3 large eggs
- 250 gr ricotta
- 150 gr white sugar
- 1 tablespoon kirsch (optional)
- 70 gr ground almonds
- 85 gr flour
- 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 500 gr cherries, fresh or frozen, pitted
- Preheat the oven to 175°C and grease a 30 cm pie pan.
- In a medium mixing bowl, beat together the egg yolks with the ricotta, sugar, and kirsch. Add the ground almonds and flour and beat them in briefly.
- In another bowl, beat the egg whites with the cream of tartar and salt until they form soft peaks. Fold into the first mixture and pour into the pan. Arrange the cherries on top, pushing them down gently into the batter.
- Bake for 40 to 50 minutes, until set and golden. Transfer to a rack to cool and serve, lightly warm or at room temperature.