Cherry Clafoutis is another one of my party recipes and one that delights guests. Nowadays, I simply enjoy this recipe when I have a quiet moment to myself as the longer days of Spring roll in. What I love about this Cherry Clafoutis is the Marsala Wine which brings a richness to the dessert, textured with the semolina
- 400g cherries
- 1tsp Irish moss
- 25g raw unrefined cane sugar
- Pinch of salt
- 100g semolina
- 4tbs Marsala Wine
- 150ml filtered water
- Pistachio nuts
- Destone the cherries. Set to one side.
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- In a food processor, grind the Irish moss. Add in the sugar and salt, whizz for a few seconds. Add in the semolina. Whizz until smooth. Place the dry ingredients into mixing bowl.
- Add in the Marsala Wine and combine with a spatula. Then add the filtered water.
- Place the Clafoutis mixture at the bottom of a pyrex dish. Add in the cherries.
- Bake in the oven for about 20 minutes until the crust turns into a light golden colour.
- Remove from heat and set to one side until cool.
- Garnish with pistachio nuts
By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".