The cherry clafoutis, whispered with a distinctly French accent …

Date giugno 23, 2011

I do not need a psychologist, I have my whip and my bowl.

Perhaps in some moments I really need someone to talk to, someone who can fathom the twisted reasoning of my mind, demolish my fears and insecurities and give me stronger legs to walk with. In those moments, when I’m in a dead-end alley where the only alternative is to start screaming loud, I turn to the most effective psychologists: neither Jungian nor Freudian. They are my whip and my mum’s bowl.

It usually happens this way. I get home from work, walk into the kitchen, grab the eggs and set them on the table, then I sit down and look at them. I look at them and rejoice myself with their smooth lines, the perfect shell, the soft colour.

Then the inspiration comes out of the blue, I grab my whip and the bowl and I begin to wash away bad thoughts, anxieties, sorrows and people who take away the good feelings from life just with their bad influence. And I get through the bad moment, with a subtle charm, just like Vianne casting her spells in the rear of her shops, intertwining her fate with the spirals drown into the hot chocolate pot. You stir and change direction to the events. It happens. It works.

Last week I was stuck into one of those dead-end alleys, I needed badly to feel like Vianne for an afternoon, to believe that a whip could change the direction of events. As I was staring at the eggs, a phrase whispered with a distinctly French accent on my doorstep in a winter night came to mind: I tell you a secret. Make the crêpes batter, add some more sugar and pour it onto a bake tin with some cherries. You will get a French dessert, the clafoutis.

I grabbed the whip and I have changed the course of events.

The beautiful cherries you see in the pictures come from a fruit and vegetables stall I have just discovered a few kilometres from my house: the sell only seasonal products, only local ones: I feel very lucky! These wonders of nature, naturally coloured with these hues, are called tardiole, they resemble sour cherries, deliciously tart and refreshing.

CHERRY CLAFOUTIS

Ingredients (serve 4):

  • 3 eggs
  • 3 heaping tablespoons of flour
  • 3 tablespoons of sugar
  • 1 pinch of salt
  • 1 cup (250 ml) of milk
  • 1 cup (400 g) cherries, pitted
  • butter, to grease the moulds
  • icing sugar to dust
  • mint and lemon zest to decorate

Directions

  1. Preheat the oven to 180°C.
  2. Break the eggs into a bowl and add the flour, the sugar and a pinch of salt: whisk well.
  3. Pour in the milk in a thin stream and whisk until the batter is smooth ans silky.
  4. Grease four ramekins (1 cup capacity) or a larger mould and scatter the pitted cherries on the bottom.
  5. Pour the batter over the cherries to cover them completely.
  6. Bake in the preheated oven for about 20 minutes or until the clafoutis is set and lightly golden browned on top (it depends on the size and depth of the mould you have chosen).
  7. Serve warm, sprinkled with plenty of icing sugar, grated lemon zest and fresh mint leaves.

I am amazed by how easy to make clafoutis is, how reassuring and comfortable it is to eat it warm with a spoon directly from the ramekin, charmingly dusted with icing sugar and sprinkled with grated lemon zest and fresh mint. A little dessert, nutritious and simple, a child’s favourite.

I just want to thank you for the love and friendship you gave me in the last post: you are the best!

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19 Responses to “The cherry clafoutis, whispered with a distinctly French accent …”

  1. Lilly said:

    Your cherries are just beautiful!! Almost to prety to eat. I wish I had a stall selling seasonal products, homegrown is the best!

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  2. Catherine said:

    Glad you are out of that dead-end alley. Those cherries look magnificent! All French words should be whispered. It’s so much better that way :)

    [Rispondi]

  3. angela said:

    <3

    [Rispondi]

  4. Leanna @ Raptortoe said:

    There are two things I love. Bing Cherries… and Rainier cherries ;) Nice post!

    [Rispondi]

  5. Katarina said:

    Wow, great pictures and I love your clafoutis!

    [Rispondi]

  6. Kim Beaulieu said:

    Your pics are beautiful and this dessert looks amazing. I just want to reach in to the screen with a big spoon. Thanks for posting this!

    [Rispondi]

  7. Karen said:

    Che bella! I don’t have a sweet tooth, but this dessert calls out to me.

    [Rispondi]

  8. foodie said:

    i love your pictures and everything else too!

    [Rispondi]

  9. Joy said:

    The clafoutis looks wonderful.

    [Rispondi]

  10. Tamara said:

    Your cherry clafoutis looks perfect

    [Rispondi]

  11. Carrie Melissa Jones (@southxsf) said:

    This looks so lovely. I must make it. I also know precisely how you feel and how a simple dessert can make everything better. :)

    [Rispondi]

  12. Spicie Foodie said:

    What a beautiful and inspiring post. The cherry are just gorgeous and look like they taste like summer. Your clafoutis make me want to finally give them a try. Dessert always makes everything better :)

    [Rispondi]

  13. The Cilantropist said:

    Ah, this dessert looks fantastic, and I will definitely remember to take out my stresses with my whisk next time! ;) cooking in general calms and balances me, but actively working out worries with whisking sounds like the perfect remedy for a bad day.

    [Rispondi]

  14. Joy said:

    The clafoutis looks so good.

    [Rispondi]

  15. Maria @ Scandifoodie said:

    Beautiful! Those cherries look so amazing, I can’t wait for the new season cherries!

    [Rispondi]

  16. Snippets of Thyme said:

    Noticed your photo on FG and am delighted to see more beautiful shots. They are lovely. I really want to make a clafouti because I have seen so many of them on blogs. It does look delicious.

    [Rispondi]

  17. Moelleux au chocolat | babybig said:

    [...] cherry clafoutis, a secret whispered on my door, [...]

  18. 15 French Dessert Recipes said:

    […] Recipe and Photos credit to julskitchen.com […]

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    […] Recipe and photo credit to en.julskitchen.com […]

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