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