A clafoutis with an strong fruit taste, thanks to a method of cooking which intensifies the fruits. Delicious.
Pour 6 ramekins:
Wash the fruit. Remove the cherry stones and cut the strawberries in half. Pour the honey into a frying pan, add the fruits and cook on a high heat for 5 minutes, stirring frequently. The fruits will release their juice which you will set aside. Watery fruits will release more water – so don’t cut them into pieces that are too small.
- Prepare the clafoutis mixture
Pour the eggs, sugar, cornflour, cream, 30 gr of fruit juice, milk and powdered almonds into a large bowl, Reserve any remaining juice. Mix everything together thoroughly. Pour 50 gr of clafoutis mixture and 80 gr of cooked fruits into each ramekin, mix gently. Sprinkle each ramekin with 1 teaspoon of icing sugar.
- Bake for 40 minutes at 135° .
- Serve cold.
- Bon appétit!
This dessert can be prepared the day before. Other seasonal fruits can be used; you will not always obtain the same amount of juice from the cooked fruits, so it is important to measure it. If there isn’t sufficient juice, then only add 15g de cornflour.
Recipe inspired by Bruno Besson, of the restaurant "La Taverne", in Castelnau (81).