Here is the recipe for Mercotte cherry clafoutis
A foam circle 18 cm in diameter and 4.5 cm high
- 75 g almond powder
- 60 g light muscovado sugar or cane blond
- 15 g starch
- 1 large egg + a yolk
- 75 g of heavy cream ideally at 35% fat otherwise 30% fat
- Lots of pitted cherries
- QS (sufficient quantity) of butter and muscovado for the circle
Preheat the oven to 180 ° C.
In the robot bowl or in a large bowl, whisk the egg, yolk and sugar to obtain a frothy and light mixture, add the heavy cream and then delicately the starch and almond powder without spicing up the appliance.
The cooking :
Butter and sweeten the pastry ring, place it on a baking sheet covered with baking paper. Bake for 10 min. Remove the future clafoutis from the oven and cover the whole surface with a lot of cherries, pressing them in a little, then finish cooking for about 30 min or more, the surface must be set. Let cool, turn out and sprinkle with icing sugar.
Eat warm or cold.