11. Cherry Clafouti p. 817

11. Cherry Clafouti p. 817

This was a very straightforward dish, an eggy batter poured over cherries and baked until puffed and golden. It was very easy to put together, the whole batter is made in the blender, and the addition of almond and vanilla extracts as well as kirsh gave it some complexity of flavour. I’m always happy to [...]

15 March 2007 | Fruit Desserts, The Book | 7 Comments
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