Peach Clafoutis with Buttermilk Sorbet and Rosemary Sugar

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

    • Ready in

      2 hr

Appears in

100 Desserts to Die For

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.