Cherry Clafloutis

Basil Whipped Cream

Cherry Clafloutis
6 eggs, room temperature
6 tsp sugar
6 tsp honey
1/2 tsp salt
1/2 tsp cinnamon
4 Tbsp flour
1 tsp vanilla or almond extract
1 1/2 cups heavy cream
6 Tbsp butter, melted
24 oz dark cherries (frozen)
4 tsp Amaretto (optional)
4 Tbsp confectioners’ sugar, for dusting

Preheat oven to 375°.  Melt butter in small saucepan. Set aside.

Beat eggs and sugar until frothy and light. Add honey, salt, cinnamon, flour, extract, and cream. Mix to combine well, then set aside to rest.

Using a pastry brush, lightly butter baking dish and mix thoroughly the remaining butter into the batter.

Arrange the dark cherries evenly over the bottom of the baking dish and cover with batter and allow to settle thoroughly. Bake until center is just firm, about 30 minutes. Remove from oven and allow to cool and rest for another half hour or so. Dust with confectioners’ sugar and serve with the basil whipped cream. 

Basil Whipped Cream 
2 cups heavy cream
1 tsp vanilla extract 
6 Tbsp unsifted powdered sugar
1/2 cup basil, chiffonade

Beat cream and vanilla in a bowl with an electric mixer on medium-high speed until foamy. Gradually add powdered sugar and beat until stiff peaks form. Fold the basil in and serve chilled. (Serves 8)