Kashmir x France

Kashmiri cherry clafoutis with cardamom

Name: Kashmiri cherry clafoutis with cardamom
Total time: 55 min
Yield: 6 servings
Cuisine: Fusion
Ingredients: 400 g cherries; 3 egg; 1/3 cup plus 1 tbsp divided sugar; 1/3 cup maida (all-purpose flour, plain flour); 1 cup milk; 3 tbsp fresh cream (thickened cream, heavy cream); 1 tbsp for the dish butter; 1/2 tsp cardamom; 2 tbsp flaked almonds; a pinch salt

Summer cherries from the valley baked into a soft, puffy custard. Eat warm, argue about pits.

55 minTime

7 gProtein each

mildSpice

Pits and all2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

251kcalsame

7 gproteinsame

2 gfibresame

55minutessame

Per serving, worked out from the ingredient table.

Ingredients

Cherries400 g

Egg3

Sugar⅓ cup plus 1 tbsp, divided

Maida (all-purpose flour, plain flour)⅓ cup

Milk1 cup

Fresh cream (thickened cream, heavy cream)3 tbsp

Butter1 tbsp, for the dish

Cardamom½ tsp

Almonds2 tbsp, flaked

Salta pinch

Method

5 steps

1Heat the oven to 180°C. Butter a 24 cm baking dish and sprinkle with 1 tbsp sugar.
2Pit the cherries, or leave them whole the traditional way, and spread in the dish.
3Whisk the eggs and remaining sugar until frothy, whisk in the flour, then the milk, cream, cardamom and salt. Rest 10 minutes.
4Pour the batter over the cherries, scatter the almonds and bake in the oven at 180°C for 35 to 40 minutes.
5Cool 10 minutes before serving.

Serve it like this

Spoon a warm wedge into a shallow bowl so the cherries show, pour a little cold cream beside it and dust with cardamom sugar and toasted almonds.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kashmiri cherry clafoutis with cardamom

Make it your way

Ingredients

Method

Make it a meal