46
Other preparations
Cherry and almond clafoutis
Far Breton prune cake
Serves 6
750 g pitted cherries
4 large eggs
150 g caster sugar
50 g butter
200 ml milk
200 ml reduced fat cream
200 g ground almonds
1 pinch salt
Serves 4-6
750 ml milk
4 eggs
120 g sugar
125 g superfine flour
1 pinch salt
250 g prunes
10 g butter
Preheat
Melt
Place
Add the milk, cream and melted butter, followed by the
Generously
Serve
You can replace the fresh cherries with bottled griotto
cherries.
Preheat
Put the milk, eggs, sugar, flour and salt in your blender
Turn
Butter
Bake
For a more intense flavour, you can soak the prunes in
mature rum beforehand.
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