Cherry Clafoutis and Pistachio Crumble
Cherry Clafoutis, Pistachio Crumble, Hot White Chocolate Sauce
Ingredients
250g cherries, halved and stone removed, tossed in 25g castor sugar and 3 tablespoons of brandy
30g melted butter plus more for greasing
2 tablespoons Demerara sugar
3 eggs
30g castor sugar
250ml whole milk
75g plain flour
1 teaspoon vanilla extract
Method
Brush a baking dish with butter and scatter over the Demerara sugar. Set oven to 180 degrees.
Whisk the eggs with the sugar until pale and creamy. Sieve in the sugar and add the milk. Whisk to a smooth batter and then whisk in the vanilla and melted butter.
Spoon the cherries and any juices into the dish and pour the batter on top. Scatter over the crumble and bake for 20 minutes.
Pistachio Crumble
Ingredients
25g soft butter
30g plain flour
25g finely chopped pistachio nuts
30g castor sugar
Method
Rub the butter and flour together to coarse crumbs. Rub in the sugar and nuts.
Hot White Chocolate Sauce
Ingredients
200ml whipping cream
1 tablespoon maple syrup
100g chopped white chocolate
Method
Bring the cream and syrup to a simmer and add the chocolate. Stir for 10 seconds then remove from heat.
