Blackcurrant clafouti

 

Blackcurrant clafouti

 

Normally I turn blackcurrant into jam, for use in breakfast or use in ice cream.  I have a small second harvest of blackcurrant from a mature plant, too small a quantity to worth the time cooking into jam. So I made clafouti, which is normally used in stone fruit like cherry, the result is good and it mellowed the strong flavor of blackcurrant.

 

Blackcurrant, sugar

 

2 eggs

40gm sugar

130gm coconut cream (or milk and cream)

20gm flour

20gm melted butter

pinch of salt

 

1. Macerate blackcurrant with brown sugar and liqueur (optional) for half a day to soften.

2. Mix the clafouti ingredients.

3. Butter a baking dish, the line with sugar, pour blackurrant into an even layer, then pour clafouti mixture on top.

4. Bake at 170˚C until risen and golden, around 40 minutes.