Cherry clafoutis with white chocolate a la masterchef Australia
You see, that is the advantage of having something in ‘stock’. I made this ridiculously delicious clafoutis during our masterchef pressure test, a couple of weeks ago and almost forgot to share the recipe with you. And I need to because I definitely want to make this one again, as it is really the best clafoutis I have ever tasted sofar. I have made and eaten more and they’re all good but this one is on a whole other level. Maybe it’s the white chocolate? I don’t know.
Don’t let that long list of ingredients scare you. It is really not that bad. And it is the perfect dessert to impress your other half on valentines day!
Cherry clafoutis with white chocolate and mascarpone cream
For the oven dish:
- bit of melted butter
- sugar for coating
- 50 gram flour
- pinch of salt
- 1 egg
- 1 egg yolk
- 1/2 tsp finely grated lemon zest
- 1/2 tsp vanilla
- 80 ml milk
- 80 ml double cream
- 1/2 cup of sugar
- 1/4 cup fresh orange juice
- 35 gr unsalted butter, melted
- 50 gram white chocolate, coarsely grated
- 400 gram fresh cherries without stone (or if not in season, cherries from a can)
- 1 tbsp of sugar
- bit of fresh orange juice
- 1 tsp vanilla paste
- 1 tsp icing sugar
- 150 ml double cream, whisked a bit so it thickens but doesn't have peaks yet
- 80 gr mascarpone
Cherry and rosewater compote:
- 150 gram cherries without stone
- zest of 1 orange
- 3 tbsp maple syrup
- 1/2 tsp rose water
- 1 cinnamon stick
- Preheat oven to 180C.
- For lining moulds, brush two 350ml capacity shallow oval ceramic dishes with the melted butter. Sprinkle evenly with sugar shaking to cover. Shake out excess sugar.
- For marinated cherries, combine cherries, sugar and orange juice in a medium bowl. Set aside.
- For filling, combine flour and salt in a medium bowl; make a well in the centre. 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.
- 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.
- Meanwhile for cherry and rosewater compote, combine ingredients in a saucepan, simmer over medium-low heat for 8-10 minutes or until fruit is tender and soft and liquid is slightly reduced.
- For mascarpone cream, beat ingredients in a mixer until soft peaks.
- Serve clafoutis with cherry and rosewater compote and mascarpone cream to the side.