Orlando Murrin

Cocktail clafoutis

Preparation info
  • Makes

    24

    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France
A Table in the Tarn

By Orlando Murrin

Published 2008

  • About

Beginning well is critical, and at Raynaudes our aim is to produce exciting, tasty, beguiling morsels to whet the appetite, without filling guests up so they have not got room for chocolates.

Ingredients

  • 35 g cornflour
  • 300 ml milk
  • 2 large eggs

Method

Clafoutis is a very popular dish in the area, a softly set batter pudding studded (usually) with cherries or pears or plums, and presented as a family dessert with dollops of crème fraîche. This is a savoury modern take on this old favourite.

Put the cornflour in a bowl and whisk in half the milk till smooth, then the eggs and yolks, the rest of the milk, the cream and seasoning. Spoon