Cherry and White Chocolate Clafoutis

Taken from Junior Master chef Australia website...
sedapnya tak tahan menengoknya ;)

 

Ingredients

Lining the moulds

20g butter, melted
1/4 cup caster sugar

Filling

50g plain flour
Pinch salt
1 egg
1 egg yolk
1/2 teaspoon finely grated lemon rind
1/2 teaspoon vanilla bean paste
80ml milk
80ml thickened cream
1/2 cup caster sugar
1/4 cup orange juice
35g unsalted butter, melted
50g white chocolate, coarsely grated

Marinated cherries

400g 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
150ml thickened cream
80g mascarpone

Cherry and rosewater compote

150g pitted cherries
Finely grated rind and juice of 1 orange
3 teaspoons maple syrup
1/2 teaspoon rosewater
1 cinnamon quill

Method

Makes 2

1. Preheat oven to 180C.

2. 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.

3. For marinated cherries, combine cherries, sugar and orange juice in a medium bowl. Set aside.

4. 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.

5. 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.

6. 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.

7. For mascarpone cream, beat ingredients in a mixer until soft peaks.

8. Serve clafoutis with cherry and rosewater compote and mascarpone cream to the side.