If you are planning your treats and have just logged in its perfect as Bindu Nayar of Secret Sprinkles dishes out a Cherry & White Chocolate Clafoutis for Kids Stop Press readers exclusively this week.
So lets get straight into the recipe: So here is what you need 1.Lining the moulds
- 20g butter, melted
- 1/4 cup caster sugar
2.Filling
- 50g plain flour
- Pinch salt
- 1 egg
- 1 egg yolk
- 1/2 teaspoon finely grated lemon rind
- 1/2 teaspoon vanilla bean paste ( not to substitute with vanilla essence)
- 80ml milk
- 80ml thickened cream
- 1/2 cup caster sugar
- 1/4 cup orange juice
- 35g unsalted butter, melted
- 50g white chocolate, coarsely grated
3.Marinated cherries
- 400g fresh cherries, pitted (about 300g pitted)
- 1 tablespoon caster sugar
- Squeeze of fresh orange juice
4. For lining moulds, brush two 350 ml capacity shallow ceramic dishes with the melted butter. Sprinkle evenly with sugar shaking to cover. Shake out excess sugar. 5. For marinated cherries, combine cherries, sugar and orange juice in a medium bowl. Set aside. 6. For filling, combine flour and salt in a medium bowl. Whisk in egg, egg yolk, rind and vanilla bean paste until smooth. Combine milk and cream in a small jug and gradually whisk into mixture 1/2 at a time. Add sugar, orange juice, melted butter and chocolate and stir to combine. 7. Spoon fruit into prepared dishes and pour over batter until 3/4 full. Place in preheated oven and bake for 30-35 minutes or until tops are golden. 8. Serve clafoutis with cherry and mascarpone cream ( whisked with vanilla bean,icing sugar and cream) to the side. So go ahead and try this delicious treat and have a Happy Diwali! P.S. Do check out the recipe of a 3 tiered chocolate cake here
Dhvani Shah
Parul Gupta
Parul Gupta
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Dr. Vanshika Gupta-Adukia
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