This cherry clafoutis, a classic French dessert, is elegant, delicious, and super easy to put together!
Hi guys!
First and foremost wishing all the mommies a happy Mother’s Day!!
I would like to dedicate today’s post to my lovely Mom and Mom-in-law who have been amazing mother’s standing strong through all the bumps in the road, setting an example for me to follow. Love you both ☺
To celebrate this day I made Cherry Clafoutis (Clafoutis aux cerises) . Sounds fancy? Yup, it is a pretty fancy French dessert name but requires absolutely no expertise to make one.
- What is Clafoutis?
- Step by step instructions to make Cherry Clafoutis
- HOW TO MAKE CHERRY CLAFOUTIS?
- Cherry Clafoutis | Clafoutis Aux Cerises
What is Clafoutis?
Clafoutis pronounced as klah-foo-tee is a yummy French dessert, wherein fruits (traditionally unpitted cherries) are placed at the bottom of a generously buttered baking dish followed by a thick dense pancake-like batter poured over it, and baked to a lovely golden brown crust. It is best served warm, with whipped cream or creme fraiche or even ice cream
This dessert originated in the French region of Limousin, known for its abundance of cherry produce. Cherry is known as cerise in French and hence the name of this dessert. You can easily make clafoutis with any other seasonal fruits too.
My good friend, James, shared this recipe for cherry clafoutis almost a year ago! I was just lazy then, and never got to making it! I’m so glad I did end up trying it today!
What are you waiting for? Go try this easy fresh dessert recipe. It’s as easy as 1 2 3! Serve it warm for dessert or even breakfast, I bet you will love it!
Step by step instructions to make Cherry Clafoutis
NOTES:
HOW TO MAKE CHERRY CLAFOUTIS?
Cherry Clafoutis | Clafoutis Aux Cerises
Ingredients1x2x3x
- 1-(15) oz can pitted, sweet dark red cherries, drained
- 1/2 cup + 1 tablespoon caster sugar
- 1 tsp cornflour
- 1/3 cup all-purpose flour
- 4 large eggs
- pinch of salt
- 1 cup whole milk
- finely grated zest of half a lemon
- 2 tsp vanilla extract
- 1 tsp icing sugar for garnish
Instructions
- Preheat the oven to 350 degrees Using a little oil or butter, generously grease a 1.5-liter casserole dish or ramekins or 10-inch cast iron skillet.
- Pour the cherries in a bowl, discard the heavy syrup.
- Toss the fruit with 1 teaspoon cornflour and one tablespoon sugar to coat. Arrange these in the bottom of the cast iron skillet /casserole or divide them out evenly among the ramekins.
- In an electric mixer, beat the eggs, with the salt and sugar to blend.
- Sift the flour and add it into this mixture beating it on low speed. Add the milk, lemon zest, plus vanilla extract, beat on medium-low to blend well.
- Pour this mixture in the cast iron skillet/casserole dish or ramekins over the cherries.
- Place the cast iron in the oven. If using ramekins, place these in a baking dish. Pour water in the dish, enough to reach a quarter or a third the way up the side of the ramekins. Bake for 40 to 50 minutes or until it is set in the middle and lightly browned on top. Serve warm with icing sugar sifted over or with ice cream.
Notes
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Cherry Clafoutis | Clafoutis Aux Cerises
Ingredients
- 1-(15) oz can pitted, sweet dark red cherries, drained
- 1/2 cup + 1 tablespoon caster sugar
- 1 tsp cornflour
- 1/3 cup all-purpose flour
- 4 large eggs
- pinch of salt
- 1 cup whole milk
- finely grated zest of half a lemon
- 2 tsp vanilla extract
- 1 tsp icing sugar for garnish
Instructions
- Preheat the oven to 350 degrees Using a little oil or butter, generously grease a 1.5-liter casserole dish or ramekins or 10-inch cast iron skillet.
- Pour the cherries in a bowl, discard the heavy syrup.
- Toss the fruit with 1 teaspoon cornflour and one tablespoon sugar to coat. Arrange these in the bottom of the cast iron skillet /casserole or divide them out evenly among the ramekins.
- In an electric mixer, beat the eggs, with the salt and sugar to blend.
- Sift the flour and add it into this mixture beating it on low speed. Add the milk, lemon zest, plus vanilla extract, beat on medium-low to blend well.
- Pour this mixture in the cast iron skillet/casserole dish or ramekins over the cherries.
- Place the cast iron in the oven. If using ramekins, place these in a baking dish. Pour water in the dish, enough to reach a quarter or a third the way up the side of the ramekins. Bake for 40 to 50 minutes or until it is set in the middle and lightly browned on top. Serve warm with icing sugar sifted over or with ice cream.
Notes
This No churn mango ice cream is creamy and delicious, bursting with tropical mango flavor and pistachios and almond bits for a bite! You need 3 basic ingredients to make this gorgeous no churn mango ice cream and about 10 minutes of your active time. The hardest part-waiting for the ice cream to freeze 😀
Although summer is still a few weeks away here, it is at its peak in India! Every day I log into my online food group only to be bombarded by a barrage of ice cream posts! Ultimately enough was enough, and I ended up making this summer delight!
The month of May, for me, as a child was synonymous with summer break from school, vacations which were usually spent in Goa, that was the time of the year us cousins met and had a blast!
Summers also meant an abundance of mangoes in our household. Back then, in Goa, we had a number of mango trees, my uncle would hire a few workers to remove the mangoes, that we gobbled up happily later. I love Alphonso mangoes, they are sweet, juicy, aromatic, their flesh is smooth with practically no fibers. In India, they are referred to as the”King of mangoes”.
To make this no churn mango swirl ice cream, the best I could find here in the US was this Kesari (another kind of mango) pulp from an Indian store. I absolutely love this swirl effect, it is such a great and inexpensive way of elevating the look of a dessert.
A big shout out to Mrs. Teji Singh of Teji’s kitchen, who introduced me to the concept of a no churn ice cream. You can find her basic vanilla ice cream recipe here .
All you need is heavy whipping cream and sweetened condensed milk as the base for this no churn ice cream. Then you can get creative and add in any flavor you desire. With this base recipe, it is really easy to whip up any flavored ice cream in the convenience of your kitchen.
- How to make mango ice cream?
- Step by step instructions to make mango ice cream
- NO-CHURN MANGO SWIRL ICE CREAM
- Mango Ice Cream | No Churn Mango Swirl Ice Cream
How to make mango ice cream?
Start off by whipping a mixture of heavy cream and condensed milk until it forms soft peaks. For an interesting twist, I have swirled the mango pulp in this mixture. Or else, you can fold the mango pulp in the whipped mixture. Easy-peasy, right?
Though I must warn you, this is a pretty calorie-rich ice cream! If you are looking for a healthy ice cream, make another variant with bananas as the base. Simply blend chopped frozen banana and mango chunks and enjoy a delicious vegan mango ice cream, soft-serve style. You can sweeten it with some maple syrup or agave nectar whilst blending.
Enjoy this yummilicious ice cream:)
Step by step instructions to make mango ice cream
1.Whip the heavy cream and sweetened condensed milk along with the vanilla extract until it forms soft peaks. (about 7 to 10 minutes, I used an electric hand mixer )
2.In a freezer safe box, put a layer of the whipped cream mixture, next sprinkle some of the coarsely ground nuts, next drop spoonfuls of the mango pulp. Repeat the above step two more times. Swirl the mango pulp through the container with the help of a butter knife/ skewer to create the swirls.
3.Cover the container and freeze it until set, preferably overnight. Garnish with more nuts/or other desired toppings. Enjoy delicious mango ice cream!
Notes
1.Make sure that the heavy cream, condensed milk, bowl and the beaters are all chilled before initiating the whipping process.
2.Alternatively, you can also use an ice bath, to quicken the whipping process.
3.This can easily be done with any other fruit instead of mango.
4.The mango pulp that I used was already sweetened, so I didn’t need extra sugar, if you need to add, then add it along with the heavy cream and sweetened condensed milk.
NO-CHURN MANGO SWIRL ICE CREAM
Mango Ice Cream | No Churn Mango Swirl Ice Cream
Ingredients1x2x3x
- 2 cups Heavy Cream
- 1 cup condensed milk
- 1 cup mango pulp
- 1 tsp pure vanilla extract optional
- 1/2 cup coarsely ground pistachios and almonds
- Castor sugar if required
Instructions
- Whip the heavy cream and sweetened condensed milk along with the vanilla extract until it forms soft peaks. (about 7 to 10 minutes, I used an electric hand mixer )
- In a freezer safe box, put a layer of the whipped cream mixture, next sprinkle some of the coarsely ground nuts, next drop spoonfuls of the mango pulp. Repeat the above step two more times. Swirl the mango pulp through the container with the help of a butter knife/ skewer to create the swirls.
- Cover the container and freeze it until set, preferably overnight. Garnish with more nuts/or other desired toppings. Enjoy delicious mango ice cream!
Notes
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
