Cherry clafoutis with white chocolate a la masterchef Australia
This over the top delicious cherry clafoutis is a bit more work to make but with the added white chocolate it is totally worth it. Would also serve really well as a Christmas dessert.
Cherry clafoutis with white chocolate
You see, that is the advantage of having something in ‘stock’. I made this ridiculously delicious cherry clafoutis with white chocolate 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. While I would normally not serve clafoutis as a dessert but rather as a fancy kind of breakfast, in this case you can totally serve this as dessert. It’s decadent, delicious and totally worth making.
Lots of ingredients
Now one thing to say about this cherry clafoutis with white chocolate. It does have a lot of ingredients. The recipe is from Gary Mehigan and while I was a bit hesitant to follow the recipe exactly I’m glad that I did. At first glance the ingredients and mostly the quantities looked odd. But they work together, so just give it a try.
Now the only thing I did change was the amount of butter used to brush the oven dish. I believe initially it said something like half a package of butter which I thought was entirely excessive and not needed. So that’s the only thing I changed.
Looking at the recipe you might be a bit overwhelmed with all the steps but if you just follow along it will work out just fine. And if you still think it is too much work, you can always opt for one of the clafoutis recipes below.
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. (350˚F)
- 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.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.