Clafoutis... well, I only baked it once before, several years ago. I used kiwis and added some drops of marsala to the batter for some kick. Meanwhile, here’s a quicker version with sour cherries – I have a lot of things on my plate right now.

Ingredients—

250g pitted sour cherries

10g butter

2 tbsp semolina

3 (medium) eggs

210ml milk

a pinch of salt

3 tbsp sugar

175g flour (+extra flour -> baking pan)

a drop of vanilla extract

Marcel helped me pit the sour cherries using a metallic straw.

What next?

Melt the butter in the oven in a regular tart baking pan. Flour the pan, spread the cherries on it, and sprinkle the semolina on top of them.

Whisk the eggs, milk, salt, and sugar in a bowl. Add the flour and mix until you get a fine batter. Add the vanilla extract at the end.

Pour the mix over the sour cherries. Bake in the preheated oven for 35 minutes at 180⁰C.

This dessert turned out so delicious that I ate a big slice and then had two more (ok, they were smaller!). I didn’t need whipped cream or powdered sugar, it was perfect as it was.

120ml water

3 tbsp sugar

1 tbsp cocoa powder

100g biscuits

75g almonds or walnuts

15 sour cherries

Make a syrup using water, sugar, and cocoa powder; mix the ingredients and let them simmer on low heat for 5 minutes.

After removing the pan from the heat, add the chopped biscuits and almonds (or walnuts).

Knead a little to homogenise the dough; then, take bits of it, flatten them, add a sour cherry to the middle, and shape them into bombs.

Let them sit in the fridge for one hour before munching them.

Enjoy them and enjoy every single day!

Makes 4

2 eggs

330ml milk

120g sugar

3½ tbsp cornstarch

a drop of vanilla extract

25g whipping cream (+ 1 tbsp sugar)

28 sour cherries

I was thinking about a summery dessert for Marcel. He likes those that are easily eaten. Well, he did return with sour cherries from the market and with a smile on, so...

First, wash the sour cherries. I used a metal straw to remove the stones.

Mix the yolks with 2/3s of the sugar amount until you get a foamy cream.

Add 1-2 tablespoons of milk and mix again. Add the cornstarch and immediately pour into the milk (simmering with the vanilla extract). Stir continuously until it boils. Remove from heat and add the egg whites beaten until stiff with the remaining sugar and then the cream whipped with 1 tablespoon of sugar.

I used Martini glasses for the pudding, 6 sour cherries between the pudding layers and a proud one on top. Let the puddings sit in the refrigerator for at least 1 hour before devouring them.

Because that’s what’s going to happen. J