Warm plum clafoutis with crème fraiche sorbet
Item 1 of 1
- medium
- 4
- 1 hour 35 minutes
Stephen Crane's gorgeous plum clafoutis recipe is autumn comfort food at its best. Plums always taste particularly flavoursome when bought during their season, and this is an excellent way to celebrate them at their best. Enjoy this dessert with the remarkable crème fraîche sorbet, as shown here, or with a scoop of vanilla ice cream.
First published in 2015
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Ingredients
Metric
Imperial
Crème fraîchѐ sorbet
- 1.2kg crème fraîche
- 380g of sugar
- 150ml of water
Crème pâtissiѐre
- 3 egg yolks
- 37g of caster sugar
- 20g of plain flour
- 250ml of whole milk
- 1/2 vanilla pod
Plum clafoutis
- 2 Italian plums, destoned and cut into pieces
- 100g of soft butter
- 100g of icing sugar
- 100g of ground almonds
- 5g of potato flour
- 1 egg
- 2 knobs of butter, for greasing
Plum compote and juice
- 100g of Italian plum, destoned and diced
- 20g of caster sugar
Toasted almonds
- 50g of whole blanched almonds
- 4 sprigs of fresh mint
SAVE RECIPE
Equipment
- Ice cream maker
- Muslin cloth
- 6 ramekins
- Greaseproof paper
Method
1
Start with the sorbet by combining the sugar and 150ml of water into a small saucepan. Bring to the boil to dissolve the sugar, remove from the heat and allow to cool. Whisk the cooled syrup together with the crème fraîche and churn in an ice cream maker
- 380g of sugar
- 150ml of water
- 1.2kg crème fraîche
2
To make the crème pâtissiѐre, whisk the sugar and the egg yolks until the mix whitens, then add the flour
- 37g of caster sugar
- 3 egg yolks
- 20g of plain flour
3
Bring the milk and vanilla (seeds and pod) to the boil. Take off the heat and stir in the eggs, sugar and flour. Bring it back up to boil on a medium heat and cook for 1 minute after it has come to the boil
- 250ml of whole milk
- 1/2 vanilla pod
4
Sieve and cover with cling film, so that the cling film touches the custard. Cool down 2 hours in the fridge, then whisk before use
5
For the plum clafoutis, cream the butter and the icing sugar. Add the ground almonds and potato flour, then the egg and 90g of the crème pâtissiѐre (any leftover can be kept in the fridge for a few days for other dishes). Mix well
- 100g of soft butter
- 100g of icing sugar
- 100g of ground almonds
- 5g of potato flour
- 1 egg
- 90g of crème pâtissière, whisked
6
Line 6 ramekins with butter and greaseproof paper. Fill them up with mix (2/3 of the level) and add 8 pieces of Italian plum, pushing them down into the mix slightly
- 2 Italian plums, destoned and cut into pieces
- 2 knobs of butter, for greasing
7
Cook 170˚C/Gas mark 3 1/2 for 25 to 30 minutes. Remove from the oven, the clafoutis should be slightly golden on top. Set aside and allow to cool
8
Next make the compote. Combine the plums and sugar in a pan for 15 minutes on a medium heat, stirring occasionally until they start to break down and become very soft. Pour into a fine strainer and allow juice to strain from the compote
- 100g of Italian plum, destoned and diced
- 20g of caster sugar
9
Put the almonds on to a baking tray and toast in the oven at 150ºC/Gas mark 2 for 10 minutes until deep golden brown
- 50g of whole blanched almonds
10
To serve, place the clafoutis back in the oven to warm through for 3-4 minutes. Place in the middle of the plate and add some plum compote and sauce around. Finish with a scoop of the sorbet and a small sprig of mint
- 4 sprigs of fresh mint
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