Recipes

Ingredients

for 4 people

500g cherries, pitted
320g natural soy milk
120g bread flour
3 tablespoons of Marsala wine or dessert wine
1 teaspoon of turmeric
1/3 teaspoon of baking powder
1 sachet of vanilla flavouring or half a vanilla pod
1 pinch of salt

This is one of the oldest traditional French desserts. It’s simple and delicious, and used to be served to raise the spirits of peasants working in fields during the summer. It comes from the Limousin region, where the most succulent cherries were grown and over time various pastries with fruits such as peaches, apricots and plums were created.

Add all the dry ingredients to a bowl and mix well using a whisk. Make a small well at the centre of the mixture and add the Marsala, begin to stir then add part of the soy milk. When the dough starts to take shape, add the remaining milk and lastly the pitted cherries.

Place the mixture into a shallow cake tin with a diameter of around 22-24cm or in 6 ramekins. Bake at 200°C for 25 minutes. Turn out your clafoutis while it is still warm. Sprinkle with icing sugar and serve at room temperature.