© Con Poulos
Active Time
N/A
Total Time
1 HR
Yield
Serves : 6

The star of this simple clafoutis from Portland, Oregon, chef Joshua McFadden is the slightly savory malted whipped cream. It’s the perfect topping for juicy, sweet, peak-season fruit. McFadden uses cherries here, but you can sub in 4 cups of any other pitted and sliced stone fruit. Slideshow: More Cherry Dessert Recipes

How to Make It

Step 1    

Preheat the oven to 350° and butter a 12-inch gratin or 
shallow baking dish. Spread the cherries in a single layer
in the prepared gratin dish.


Step 2    

In a blender, puree the half-and-half, eggs, flour, granulated sugar and a generous pinch 
of salt until smooth. Pour the batter over the cherries, then 
scatter the cubed butter on top.


Step 3    

Bake the clafoutis for about 35 minutes, until puffed and 
a toothpick inserted in the center comes out clean. 


Step 4    

In a large bowl, using a hand mixer, beat the heavy cream, malt powder, confectioners’ sugar, vanilla and 1/4 teaspoon of salt until stiff peaks 
form. Serve the clafoutis warm 
or at room temperature 
with the malted whipped cream.

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