I have taken little ideas from here and there for this recipe: the almond meal from Éric Fréchon and they buttermilk, which makes they mixture light, is inspired by our American friends. Here I have chosen to combine the delicate, summery flavours of peaches and rosemary, which I am particularly fond of, but there is notthing to stop you using other fruits - raspberries, apricots, plums, blueberries, cherries, etc.
MAKE THE CLAFOUTIS.
SPLIT THE VANILLA BEAN AND SCRAPE OUT THE SEEDS WITH THE BLADE OF A KNIFE. Mix the eggs with the sugar and cornflour in a stand mixer, until the mixture is smooth and pale. Next, add the buttermilk, full-cream milk and vanilla seeds.
GENTLY POUR THE BATTER OVER THE PEACHES SO YOU DON’T DISTURB THEM TOO MUCH, THEN
MEANWHILE, MAKE THE SORBET. Combine the sugar and
TO MAKE THE ROSEMARY SUGAR, FINELY GRIND UP THE SUGAR AND ROSEMARY IN A FOOD PROCESSOR.
ONCE THE CLAFOUTIS IS COOKED, TAKE IT OUT OF THE OVEN AND LET IT COOL SLIGHTLY. Serve dusted with rosemary sugar and accompanied by the buttermilk sorbet.
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