Name: Peach Clafoutis with Buttermilk Sorbet and Rosemary Sugar
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Yield: Serves 6–8
Cuisine: French
Ingredients: 250 ml (9 fl oz/1 cup) buttermilk; 20 g (¾ oz) cornflour (cornstarch); 150 ml (5 fl oz) buttermilk; 1 vanilla bean; 100 g (3½ oz/1 cup) almond meal; 5 tablespoons caster (superfine) sugar; 6–8 blood peaches (depending on their size).; 150 ml (5 fl oz) full-cream (whole) milk; 1 teaspoon natural vanilla extract; 2 whole eggs and 2 yolks; 1 tablespoon fresh rosemary leaves; 75 g (2½ oz) caster (superfine) sugar; 100 g (3½ oz) caster (superfine) sugar

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
2 hr

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

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.

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Ingredients

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