Kashmir x France
Kashmiri cherry clafoutis with cardamom
Summer cherries from the valley baked into a soft, puffy custard. Eat warm, argue about pits.
55 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original251kcalsame
7 gproteinsame
2 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Heat the oven to 180°C. Butter a 24 cm baking dish and sprinkle with 1 tbsp sugar.
- 2Pit the cherries, or leave them whole the traditional way, and spread in the dish.
- 3Whisk the eggs and remaining sugar until frothy, whisk in the flour, then the milk, cream, cardamom and salt. Rest 10 minutes.
- 4Pour the batter over the cherries, scatter the almonds and bake in the oven at 180°C for 35 to 40 minutes.
- 5Cool 10 minutes before serving.
Serve it like this
Spoon a warm wedge into a shallow bowl so the cherries show, pour a little cold cream beside it and dust with cardamom sugar and toasted almonds.