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gluten free
Gluten
free
There’s no need to make
special desserts for gluten-
free family and friends, as
Gearóid Lynch’s treats are
tasty enough for everyone.
Cherry clafoutis
SERVES 6
butter, for greasing 80g gluten-free plain
caster sugar, for dusting white flour blend
3 eggs 1 x 425g tin of cherries
150g honey icing sugar, for dusting
150ml cream crème anglaise or vanilla
150ml milk ice cream, to serve
1 tablespoon kirsch
Preheat the oven to 170°C/gas Before pouring the batter into
mark 3. Grease six ramekins or the ramekins, give it a good stir
4.5cm x 5.5cm shallow dishes to make sure the flour is evenly
with butter and dust with a little distributed. Cover the cherries
caster sugar, tapping out the with the batter. If using ramekins,
excess sugar. fill them three-quarters full to
Whisk together the eggs, honey, allow the batter to rise.
cream, milk and kirsch in a Place the ramekins on a baking
medium-sized bowl. tray and bake in the oven for 15
Sieve the flour into a large mixing to 20 minutes. Once baked, they
bowl. Make a well in the centre will have increased in height and
and pour in the wet ingredients. be a golden colour. If you press
Whisk into a smooth batter, then them lightly in the middle they
pour the batter through a fine- will give but return to their shape.
mesh sieve into a jug. Allow to cool slightly, then dust
Drain the cherries and remove with icing sugar. Serve with
any stones. Divide them equally crème anglaise or ice cream.
between the ramekins.
GROWN-UP TIP
Clafoutis isn’t a super-sweet dessert, but it’s a classic way to enjoy
mountains of cherries when they are in season. It also looks pretty
impressive for serving to friends and family for Sunday lunch.
AUTUMN 2017 FRESH | 43
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