Griotte cherry clafoutis
by Pascal Aussignac

Ingredients

Fruit & Vegetables

  • 600g of griotte cherries, pitted

Store Cupboard

  • 105g of ground almonds
  • 150g of caster sugar
  • 15g of flour
  • 4 eggs
  • 5 egg yolks
  • icing sugar for dusting

Dairy

  • 375g of double cream