Clafoutis aux cerises with saffron cream
Clafoutis is a wonderful dessert from the country house kitchen in the south of France
50 Min.
Gesamtdauer
20 Min.
Arbeitszeit
Zutaten für 4 Personen
Clafoutis aux cerises (cherry casserole)
1/2 glass sour cherries
1 tsp butter
2 eggs
100 ml cream
50 ml milk
2.5 tbsp sugar
2 tbsp flour
Saffron cream
100 g cream yogurt
100 g mascarpone
1 sachet of ground saffron
powdered sugar
Zubereitung
Clafoutis aux cerises (cherry casserole)
- Put the cherries in a sieve and leave to drain.
- Grease the base of an ovenproof dish with butter.
- Spread the cherries evenly over the base of the dish.
- Whisk the eggs, cream, milk and sugar vigorously until the mixture is fluffy.
- Gradually pour the flour through a sieve onto the egg mixture and stir in.
- Pour the batter over the cherries.
- Bake the clafoutis in a hot oven at 180° for approx. 30 minutes until golden brown.
Saffron cream
- Mix the yoghurt with the mascarpone and saffron.
- Season the saffron cream with powdered sugar.
UNser TIPP
The clafoutis can also be made with fresh cherries. Apricots, plums, mirabelle plums or peaches are also suitable instead of cherries.
