Mezzaluna’s Cherry Clafoutis
Clafoutis (pronounced “kla-foo-TEE”) is a rustic French dessert originally from Limousin, in southern France. This region is best known for its sweet black cherries, which are then baked in a sweet custard filling. Preparation is fast and easy, so the dessert is a perfect choice for impromptu gatherings.
4 eggs, separated
2/3 cup sugar
6 Tbs. all-purpose flour
2 tsp. vanilla extract
1 cup heavy cream
1/2 tsp. salt
1 1/2 lb. Fresh cherries, pitted
1/2 tsp. grated lemon zest
- Preheat an oven to 375°F. Butter an 9-inch glass pie pan, ceramic souffle dish, or any type of oven-proof dish you like.
- In a large bowl, combine the egg yolks and 1/3 cup of the sugar.
- Using a handheld mixer, beat on medium-high speed until ribbons form, about 8 minutes. Add the flour, vanilla and cream.
- Reduce the speed to low and beat until completely blended, stopping the mixer occasionally to scrape down the sides of the bowl.
- In a small bowl, using a handheld whisk, beat the egg whites and salt for about 30 seconds. Add the whites to the batter and beat with the mixer on low speed until incorporated, 1 to 2 minutes.
- Preheat the prepared pan in the oven for 4 to 5 minutes.
- In a bowl, stir together the cherries, the remaining 1/3 cup sugar and the lemon zest.
- Remove the pan from the oven, pour in the cherries and top with the batter. Bake until the clafoutis is set in the middle, 30 to 35 minutes. Serve warm with softly whipped cream.
Serves 6 to 8.
We LOVE to see your pictures and GOOD LUCK!