Cherry Clafoutis Recipe
Chef Kate Siegel's sweet ending featuring amarena cherry & spruce semifreddo with caramelized cherry gastrique.
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Ingredients
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Clafoutis Batter
Filling
Caramelized Cherry Gastrique
Spruce Semifreddo
Method
Preparing the Clafoutis
- 1
Make the Batter
In a large mixing bowl, whisk together the milk, sugar, flour, eggs, vanilla extract, and salt until smooth. Let the batter rest for at least 30 minutes.
- 2
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 3
- 4
Bake the Clafoutis
Pour half of the batter into a greased baking dish. Add the sautéed cherries on top, then pour the remaining batter over. Bake for 40-45 minutes or until puffed and golden.
Making the Caramelized Cherry Gastrique
- 5
Prepare the Gastrique
In a saucepan, combine the fresh cherries, sugar, water, and vinegar. Bring to a boil, then reduce the heat and let simmer for about 15-20 minutes until thickened.
- 6
Strain the Sauce
Once thickened, strain the mixture to remove solids and set the syrup aside to cool.
Making the Spruce Semifreddo
- 7
Whip the Cream
In a mixing bowl, whip the heavy cream to soft peaks and set aside.
- 8
- 9
Fold Together
Gently fold the whipped cream into the custard until fully combined. Pour into a mold and freeze for at least 4 hours.
