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Blood plum clafoutis


You'll need

4 eggs (55gm each) 250 gm caster sugar 80 gm plain flour 400 ml thickened cream   Vanilla cream 100 ml thickened cream 75 gm caster sugar 1 vanilla bean, split and seeds scraped 250 ml (1 cup) double cream   Spiced plums 150 gm caster sugar 2 cinnamon quills ½ tsp Chinese five-spice 6 ripe blood plums, scored

Method

  • 01
  • For vanilla cream, combine thickened cream, sugar and vanilla seeds in a saucepan over medium heat, stirring until sugar dissolves, then cool slightly. Place double cream in a bowl, gradually whisk in vanilla cream mixture until smooth and combined. Refrigerate until set (2-3 hours).
  • 02
  • Preheat oven to 150C. For spiced plums, bring sugar, spices and 300ml water to the boil in a saucepan over medium-high heat, stir until sugar dissolves. Add plums, remove from heat, cover and stand until skins split (3-5 minutes). Remove plums from syrup using a slotted spoon. When cool enough to handle, peel, halve, remove stones and cut flesh into wedges. Divide plums among six 200ml-capacity moulds. Return syrup to heat, bring to the boil, cook over medium-high heat until syrupy and reduced by half (10-12 minutes), cool completely and set aside.
  • 03
  • Whisk eggs, sugar and flour in a bowl until just combined (do not overwork). Add cream, stir gently to combine. Pour batter over plums, bake until just set (15-20 minutes). Serve immediately with vanilla cream and plum syrup.

“My partner and I had a lovely blood plum clafoutis at The Argo on a recent trip to Melbourne. Could you press chef Peter Ojansuu for the recipe?”
Tamar Shihab, via email

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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