I survived 3 weeks of intense kitchen training and now with just one more week to go, I’m down with a very bad attack of the viral flu. Such bad timing but what to do. Can only hope to recover as soon as possible because end of this month, I’ll be baking a storm at A Hundred Hands exhibition.
Before that, I thought it’s high time I shared a recipe with you guys. This is not one that I learnt at the kitchen but one that I experimented with before I left home.
My love for french desserts is still quite strong and classics are something I always keep close to my heart so it was no surprise to get my hands on a good recipe and try to nail the Cherry Clafouti. The most talked about dish thanks to Julia Child who is said to have brought French cuisine to the American public.
Working on a recipe by a star like her seemed as though I was challenged but trust me this is as easy as it gets. And the most important part was I enjoyed every bit while making it.
So now the next time I get unexpected guests over, no need to break my head on how to impress them because I know this is what I will turn to. Sounds fancy, too simple and it’s ready in a jiffy.
Clafouti is a classic French country dessert that is made by pouring a pancake sort of batter over fresh fruit. I love to go traditional so I stuck to cherries but it comes out just as good with berries, plums or peaches. The batter bakes around the fruit leaving you with an airy pudding texture.
Typically eaten as a dessert, sometimes I prefer eating it for breakfast.
If you’re looking for a gluten free option, substitute with rice flour but I can’t help the vegans out there because it’s really sad without the eggs. I would never want to ditch the eggs for this recipe. So SORRY!
Adapted from Julia Child’s recipes