Sn the Paris-Naples axis, tested over and over again, we offer you one mise en place where the classic cherry clafoutis (the alternatives are plums and apricots) is served among Neapolitan ceramics, Venetian fabrics, Tuscan cutlery and glass.
INGREDIENTS FOR 4:
400 g pitted cherries
40 g 00 flour
4 eggs
300 ml liquid cream (or whole milk)
70 g caster sugar
1 tablespoon vanilla extract
1 organic lemon (grated zest)
Procedure
Heat the oven to 160°C. In a large bowl, using a whisk, mix the eggs with the sugar, cream, vanilla, and lastly add the lemon zest.
Incorporate, little by littlethe sifted flour and beat vigorously until the mixture is smooth and homogeneous.
Clafoutis with cherries (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
Butter a (small) cake pan well and arrange the cherries to cover the entire bottom. Cover by pouring the egg mixture over it and transfer to the oven for 50-55 minutes. Then remove from the oven and dust with icing sugar.
PS If you want a tastier (and caloric) clafoutis, add chopped white chocolate to the mixture.
ON THE TABLE FUCINA COLANTUONI POSILLIPO ceramics, ONCE MILANO napkin, BITOSSI cutlery, IVV goblet, FILODIPOTA flowers, RUBELLI fabric.
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