A Clafoutis is a classical French dessert that is effectively a sweet toad in the hole with cherries instead of sausages. As it’s February and cherries are not quite in season yet (not even in Spain) I’ve gone for forced rhubarb from Yorkshire. It’s grown in a shed in almost complete darkness with only a small flickering candle for light. (Google it)
This early season indoor grown rhubarb is electric – it’s fluorescent pink and super tart so requires a little bit more sugar than you would typically use for a cherry clafoutis.
Suggested Wine pairing
Axel Pauly Mosel Riesling
INGREDIENTS
Filling
350g Rhubarb cut into 2.5inch pieces (I used forced Yorksire rhubarb)
20g Butter plus extra for greasing
2 Tbsp granulated sugar
Batter
150ml Whole milk
150ml Double cream
1/2 Lemon rind
12 Whole Green cardamom pods roughly chopped
75g Almond flour
5 Whole eggs
120g granulated sugar
Serve
As much whipped double cream or Crème Fraîche as you desire
METHOD
1.
Preheat oven to 180C fan-assisted oven
2.
in a saucepan gently heat the milk, cream, lemon rind and cardamom and then leave to cool and infuse and then strain
3.
in a frying pan add butter, rhubarb and the sugar and gently caramelise for a couple of minutes
4.
for the batter; beat the eggs until fluffy, add the sugar until it is blended in, fold in the flour then gently incorporate the milk mixture until a silky batter has formed
5.
grease an ovenproof dish and sprinkle in any remaining sugar and place the rhubarb in. Pour over the batter and bake for 45mins until golden
6.
serve warm with lots of cream or crème Fraîche and a glass of Axel Pauly Mosel Riesling