Cherry clafoutis with cherry ice cream and chocolate sauce

 

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 6–8

Dietary
Vegetarian

By Jane Baxter
From Saturday Kitchen

Ingredients

For the cherry ice cream

  • 400g/14oz cherries, stones removed
  • 50g/1¾oz caster sugar
  • 1 tbsp grenadine
  • splash cherry brandy
  • 500ml/18fl oz double cream
  • 400g tin condensed milk
  • 1 tsp vanilla extract

For the cherry clafoutis

  • 50g/1¾oz unsalted butter
  • 900g/2lb cherries, stones removed
  • 300g/10½oz caster sugar
  • pinch ground cinnamon
  • 1 orange, finely grated zest and juice
  • slug of kirsch
  • 4 free-range eggs, separated
  • 125g/4½oz ground almonds
  • 1 tbsp rice flour
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 250ml/9fl oz crème fraîche
  • pinch salt
  • icing sugar, to decorate

For the chocolate sauce

  • 60g/2¼oz dark chocolate, broken into small pieces
  • 25g/1oz butter, softened
  • 5½ tbsp double cream
  • 2 tbsp coffee-flavoured liqueur
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