Cherry clafoutis with Prune Kernel OilCherry clafoutis with Prune Kernel Oil

Ingredients:

4 eggs

110 g of flour

90 g of sugar

500 ml of fresh cream

150 ml of milk

1 spoon of rum or Armagnac

1 pinch of salt

1 sachet of vanilla sugar

500 g of cherries

1 spoon of prune kernel oil

Recipe:

1. In a large bowl, mix the eggs, flour, salt and sugar.

2. Whisk the cream and milk together. Add to the mixture.

3. Pour in a spoonful of prune kernel oil and one of rum or Armagnac.

5. Cook in the oven at 200 °C for 30 to 40 minutes.

Chef’s tip:

Cook using whole cherries to keep their full flavour and aroma.  If your clafoutis is to be eaten by small children, you can always stone the cherries before or after cooking!