How to make plum clafoutis – recipe | Food

TIts French dessert comes in many forms, from crunchy, Yorkshire pudding-like creations to custard flans sold cold in slices, but all are topped with a layer of seasonal fruit (though strictly speaking, anything without cherries is a dessert is). Flognard). This deliciously rich plum and almond version, inspired by three-star chef Guy Savoy’s recipe, is also conveniently gluten-free.

preparation 20 minutes
Cook 45 mins
serves 6

300 grams of plums (about 10-12)
butterto smear
2 tbsp Demerara sugar (Optional)
50 grams of cornmeal
100 g ground almonds
A pinch of salt
¼ tsp spice mixor nutmeg or cinnamon (optional)
3 eggs
100 g powdered sugar
300 g crème fraîche, full fat (see step 6)
100ml whole milk

1 select fruit

You could use cherries instead of plums for this (indeed Monsieur Savoy does), although you may need more to fill the dish. I don’t bother pitting cherries for this, both because it slows down the subsequent binge eating and because the stones are supposed to add flavor to the finished pudding, but do caution guests if you follow suit.

2 other alternatives

In fact, just about any fruit that is in season or that you happen to have in the freezer will make a tasty treat in a clafoutis, although I find very juicy and sour berries like blackberries and raspberries can get into the batter and spoil the batter Cake consistency (but the result is still very tasty).

Cut larger fruit in half or into wedges and coat juicier ones in some cornstarch to minimize leakage.

3 Prepare the plums and the casserole dish

Preheat oven to 180°C (convection 160°C)/350°F/Gas 4. Wash the plums, remove all the stems, then cut them in half and remove the stones. Place the halves cut side up in a round casserole dish with a diameter of approx. 24 cm (or similar) – this way you can see whether you need all the fruit – then remove and leave to dry on a tea towel. Generously grease the mold with butter, then sprinkle with demerara sugar, if using.

4 Mix the dry ingredients

Place cornstarch, almonds, salt, and spices, if using, in a bowl and whisk briefly to break up any lumps. (Other flavor ideas include ¼ teaspoon of ground cardamom or ginger, a dash of vanilla or almond extract, or the grated zest of an unwaxed orange, all of which should be added to the batter along with the milk.)

5 Add to the beaten eggs

In a large bowl, crack the eggs and beat, then add the powdered sugar and continue beating vigorously until combined and the mixture begins to fade slightly.

Stir in the ground almond mixture until no pockets of dry ingredients remain.

6 Finish the dough

Stir in the crème fraîche – you can substitute whipped cream or double cream if you like, but a good crème fraîche will give your clafoutis a delicious, slightly tangy flavor that pairs really well with the plums. Look for one with a fat content of around 40%; the plump yellow Norman variety is ideal, rather than the watery versions favored by some UK supermarkets.

Finally stir in the milk.

7 Assemble the clafoutis

Pour the batter into the greased casserole dish and carefully place the plums on top, cut side up.

This may seem more complicated than simply adding the fruit to the bowl before pouring it over the batter, but it means the fruit isn’t fully submerged. (If it sinks, your clafoutis will still be delicious, but it won’t look as pretty.)

8 Bake until just set

Bake the clafoutis until the batter is slightly golden in the center, darkened on the sides and the plums are nicely caramelized, about 45 minutes — a gentle push (remember, it will be very hot) should show that it is just solid in the center and not wobbly and runny.

9 Allow to cool and serve

Remove from the oven and allow to cool to room temperature or room temperature before serving, as it tastes very little hot out of the oven. To be honest, this particular clafoutis is rich enough on its own, but to enjoy the contrast, it also tastes great when served cold from the fridge with more crème fraîche, ice cream or whipped cream.