Simple and Sweet
I found a recipe for a large Cherry Clafoutis somewhere on the internet years ago. I revised the recipe and then made small versions. The recipe is very simple and you can't really screw it up.
Mini Cherry Clafoutis
1/2 cup (65 grams) all purpose flour
1/4 tsp salt
2 large eggs
2 tbsp (25 grams) white sugar
3/4 cup (180 ml) milk or cream
3 tbsp melted butter
1 tsp pure vanilla extract
1 tsp amaretto or almond extract
1 can cherries in juice or 400 grams fresh
Confectioner’s Powdered Sugar, for dusting
Sift the dry ingredients together. Whisk or blend together the milk, eggs, butter and extracts. Add the wet to the dry and whisk to make a smooth batter.
Lightly butter or spray or 12 cup muffin tin. Divide the batter among the muffin tin. Divide the cherries so each muffin cup gets about the same amount. Place the cherries on top of the batter.
Bake for 15-20 minutes or until the clafoutis are puffed, set, and golden brown around the edges. Serve immediately with a dusting of confectioner’s sugar. Do not open the oven door until the end of the baking time or they may collapse.
1-3/4 cups fresh or frozen raspberries, thawed
3 tbsp sugar
2 tsp cornstarch
2 tsp orange juice (optional)
1 1/3 cups whipped cream or cool whip
12 cubes pound cake, angel food or chiffon
In a small saucepan, combine sugar and cornstarch and raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until chilled.
Divide raspberry mixture in half. Stir orange juice into one portion; set aside. Place remaining mixture in a small bowl; fold in whipped topping.
Divide cake cubes among four small cocktail glasses or dessert dishes. Layer each with a scant tablespoon of reserved raspberry-orange mixture and 1/3 cup creamy mixture. Garnish with whole raspberries and mint leaves. Refrigerate until serving.
Yield: 4 servings.