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!

- 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
- 150 gram cherries without stone
- zest of 1 orange
- 3 tbsp maple syrup
- 1/2 tsp rose water
- 1 cinnamon stick
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Preheat oven to 180C.
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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.
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For marinated cherries, combine cherries, sugar and orange juice in a medium bowl. Set aside.
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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.
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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.
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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.
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For mascarpone cream, beat ingredients in a mixer until soft peaks.
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Serve clafoutis with cherry and rosewater compote and mascarpone cream to the side.
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I’m making clafoutis tomorrow and I’ll never get mine to be as beautiful as yours. No fair. I won’t have cherries in mine. 🙂
Your clafoutis is beautiful and I bet it tasted fantastic.
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