At first there were cherries. Many of them. Did you know that this miraculous fruit contain an enormity of antioxidants? Antioxidants not only reduce the risk of cancer but they also reinforce our immunitary system and the youth of our skin. A little trick for those who, like me, look for the healthy side of food: berries, mulberries, blackberries, red/black currants, pomegranates... Basically any red fruit, you name it, because of its peculiar colour will contain antioxidants. And the bright side is, they are delicious, too. I got about a million of them from a guy that was selling fruits in the streets just outside his farm on the outskirts of Rome this morning. As they started rolling over the parquet from outside their box, I thought something should be done about it. Hence the clafoutis idea. To start with I weighed out about 600 gr. of the finest cherries.
To be easily edible though, I pitted them. Hard job, since you should make sure you use a lovely apron before entering the task or your favourite dress will end up in tears, but oh, so rewarding as of the beautiful allure your cherries will portray. The French, who seldom sustain the idea of "hard food" as in the concept of enjoying the delights of the present after opening a rough box, would suggest to put whole cherries inside the moulds. I opted for the pitted version though, to make it easily enjoyable for everyone of the guests attending my tea party.
Ingredients for 12 Mini Cherries Clafoutis:
- 4 Free Range Eggs
- 160 gr. Sugar
- 110 gr. Flour type "0"
- 600 gr. Cherries
- 250 ml. Milk
- 30 ml. Cointreau
- 1 Vanillin Bag
- 1 pinch of salt
- 20 gr. cinnamon powder
- 20 gr. Butter
It's a very quick recipe so make sure you heat the oven at 180° beforehand, so that it will have come to temperature by the time you've put your ingredients together. This French recipe has its origin in the 19th century in the south-west Limousin region and it comes from a latin word which means "to ram", with obvious reference to the cherries. To make this mini version of Clafoutis take your 12 tartellette moulds and butter them, then cover them generously with sugar (about 40 gr.).
Cover the bottom of the moulds with the pitted cherries. I like to put some cinnamon powder on top of them in order to give it a rounder taste!
Crack all the eggs in a bowl and add the remaining sugar. Mix well for about 5 minutes until the mixture gets fluffy enough. At this point, add the vanillin together with a pinch of salt and the sifted flour. Finally, add the milk and Cointreau while stirring well.
Spread out the obtained batter on the 12 moulds. Put in the oven for 45 minutes at 180° and enjoy your Mini Cherries Clafoutis with caster sugar on top and some fresh cherries on the side.