This recipe was on SBS’s French Food Safari which is billed as
The ultimate food lover’s feast, returns with a spectacular new French inspired, nine-part series. French Food Safari is a celebration of exquisite French cuisine in all its delicious complexity, filmed around Australia and France. Presented by Maeve O’Meara, French Food Safari follows one of France’s best exports to Australia, renowned chef Guillaume Brahimi on a personal voyage. They visit many of France’s top kitchens and the many places of food pilgrimage in both Paris and regional France – tracking down world-renowned butter, cheese, chocolate, charcuterie, truffles and wine.
This recipe for Clafoutis by Guillaume Brahimi is so simple to make and very decadent. I spotted a large punnet of ripe sweet cherries at my local fruit and veg and topped them Mövenpick vanilla-bean ice cream. I made mini versions with 3-5 cherries each and a bigger one in a small earthenware pot.
120g ground almonds
30g corn flour
200g caster sugar
Pinch of salt
4 whole eggs
2 egg yolks
60g butter, melted
Preheat oven to 170°C.
In a bowl, whisk together the ground almonds, corn flour, caster sugar and salt.
Whisk the whole eggs, egg yolks, butter and cream together and add to dry ingredients. Fold to combine.
Pour into 4 x 12.5cm tart moulds. Top each with 7 cherries and bake for 20 minutes or until a skewer inserted into the centre comes out clean.
Remove from moulds and allow to cool. Top with vanilla bean ice cream.