Sunday, 3 June 2012

Cherry and Dark Chocolate Chip Clafoutis with Mascarpone Cream

How good does this sound - Cherry and White Chocolate Clafoutis with Mascarpone Cream and Cherry Rosewater Compote?? I bet you are drooling.


I fell in love with this dessert when I saw it on the Junior Masterchef (My god those kids are super genius!) and it has been haunting me since, begging my attention and when I saw fresh cherries on my "fruit wala's" counter, I knew the moment has come. The only change I made in this recipe is that I substituted white chocolate with dark chocolate chips, only reason being I didn't have any white chocolate at home. The rose water compote was perfectly complementing the clafoutis and the sweetness of the dish is beautifuly balanced by the Mascarpone cream. 


Clafoutis (pronounced kla-foo-tee), is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm. A traditional clafoutis contains pits of the cherries. According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.


Of course I pitted the cherries before baking because, more flavour or not, who wants to eat a spoonful of dessert and then spit out half of it and it would be MESSY! I know its time consuming but the easiest way to pit cherries is to make a small slit in the cherry at the stem end with a small sharp knife and then remove the pit.

Cherry and Dark Chocolate Chip Clafoutis with Mascarpone Cream and Cherry Rose Water Compote
Adapted from the recipe by Gary Mehigan @ Masterchef Australia
Ingredients:
 
Lining the moulds 
250 grams butter, melted (I used 100 grams) 
1/4 cup (55 grams) caster sugar
 
Filling 
50 grams plain flour 
Pinch salt 
1egg 
1egg yolk 
1/2 teaspoon finely grated lemon rind 
1/2 teaspoon vanilla bean paste (I used vanilla essence) 
80 ml milk 
80 ml thickened cream (I used Amul low fat cream) 
1/2 cup (115 grams) caster sugar 
1/4 cup (60 ml) orange juice 
35 grams unsalted butter, melted 
50 grams dark chocolate chips
 
Marinated cherries 
400 grams fresh cherries, pitted (about 300g pitted) 
1 tablespoon caster sugar 
Squeeze of fresh orange juice
 
Mascarpone cream 
1 teaspoon vanilla bean paste 
1 teaspoon icing sugar 
150 ml thickened cream (I used Amul low fat cream) 
80 grams mascarpone (I used homemade, recipe here)
 
Cherry and rosewater compote 
150 grams pitted cherries 
Finely grated rind and juice of 1 orange 
3 teaspoons maple syrup 
1/2 teaspoon rosewater 
1cinnamon quill
 
Method:  
Preheat oven to 180 degree Celsius.
For lining moulds, brush two 350ml capacity shallow oval ceramic dishes with the melted butter. Sprinkle evenly with sugar shaking to cover. Shake out excess sugar.
For marinated cherries, combine cherries, sugar and orange juice in a medium bowl. Set aside.
For filling, combine flour and salt in a medium bowl; make a well in the centre. Whisk in egg, egg yolk, rind and vanilla bean paste until smooth. Combine milk and cream in a small jug and gradually whisk into mixture 1/2 at a time. Add sugar, orange juice, melted butter and chocolate and stir to combine.
Spoon fruit into prepared dishes and pour over batter until 3/4 full. Place in preheated oven and bake for 30-35 minutes or until tops are golden.
Meanwhile for cherry and rosewater compote, combine ingredients in a saucepan, simmer over medium-low heat for 8-10 minutes or until fruit is tender and soft and liquid is slightly reduced.
For mascarpone cream, beat ingredients in a mixer until soft peaks.
Serve clafoutis with cherry and rosewater compote and mascarpone cream to the side.

5 comments:

  1. Hi Anuja, Love your dessert, look sooooo.... good. This look like to die for kind of dessert.... so tempting!

    Thank you for your warm thought. Have a nice weekend. *hugs*

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  2. Love the way you described these yummy clafoutis that looks so tempting too! Hopefully make it this week since we are harvesting our cherries pretty soon! Gosh! I never say NO to mascarpone! Drooling !! *^

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  3. Delicious! I love this very much. Yummy!! And love the Italian touch with mascarpone.

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  4. Love this look delicious!

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  5. How lovely...I've always wanted to make a Clafoutis but never have!!! Yours looks delicious...you've inspired me to make one soon! :-)

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Thank you so much for taking the time to comment! Happy baking! :)

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