During one of the eatwith dinner parties I hosted last year we met an Australian couple from Melbourne. A few days later, they invited us over for dinner at the apartment they were renting during their stay in Paris, and let me tell you, we were spoiled! I still remember the cured salmon we had as an entrée. The thing is, Nathan, is a chef so off course his food is beautiful and tasty.
We stayed in touch during the year and were very happy to learn they were coming back to Paris for almost three weeks! We invited them over to our house for dinner one evening so we could properly catch up and they could see our new home. We had the most fun evening!!
For the event I decided to make a simple dessert that never lets down: clafoutis. Cherries were everywhere so it seemed kind of the perfect match for the occasion. Plus, my friend Kate doesn’t eat gluten so off course I had to think of a gluten free dessert. This French classic was the answer.
Makes 1 quiche
Heavy Cream 150 g
Whole Milk 70 g
Eggs 2 u
Sugar 90 g
Almond Flour 50 g
Maizena 20 g
Cherries 400 g
Butter and flour a baking tray.
Pre-heat the oven to 180 degrees celscius.
Pit the cherries. Here’s a way to do this without a cherry pitter.
Place the cherries on the baking tray.
In a bowl whisk the heavy cream, the milk and the eggs. Add the sugar and mix.
Add the maizena and the almond flour and whisk together.
Pour the batter over the cherries.
Bake for about 30 minutes or until golden.
Sprinkle with powdered sugar and serve warm.