My first look of the recipe I thought it was all wrong as the quantities looked a little odd to me, but it's a Gary recipe so who am I to second guess him, so i didn't and followed the recipe along and surprisingly it all worked beautifully. Obviously it is not cherry season so I did use cherries from a tin. Which worked fine!
For the oven dish:
bit of melted butter
sugar for coating
1/2tspfinely grated lemon zest
1/4cupfresh orange juice
50gramwhite chocolatecoarsely grated
400gramfresh cherries without stoneor if not in season, cherries from a can
bit of fresh orange juice
150mldouble creamwhisked a bit so it thickens but doesn't have peaks yet
Cherry and rosewater compote:
150gramcherries without stone
zest of 1 orange
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.