I do dessert like you do dessert the way that you want dessert, I make the dessert.

That is enough.

I mentioned last week having run into this woman from NT who works the organic section at the Vic Market. Well, we were chatting and she pointed me to organic cherries which they were about to sacrifice because the woman who ran the stall ordered too many. That, and broccoli.



I ended up leaving her with about half a kilo of cherries for two dollars. Yeah, outrageous! I have had a pretty lazy day and ran the appropriate errands, and in complete serenity, I decided to make clafouti.

It's been a long time coming. I run off a Julia Childs recipe for this because I can't remember the exact quantities this French woman taught me when I was much, much younger.



I assume pitting cherries is much like pitting olives, but with more murder.


So Bateman right now...


Clafouti
Makes 6
1 1/4 cups of milk (I used soy)
1/3 cup of sugar
3 eggs
1 tbs vanilla (I used almond extract)
pinch of salt
1/2 cup of flour
3 cups of cherries, pitted
1/3 cup of sugar
icing sugar, to dust

Preheat the oven to 180 degrees.
Find 6 ramekins and lightly butter and flour.
Pit the cherries if you haven't already.


In a bowl or a blender, mix together the milk, eggs, sugar,vanilla, salt and flour.
Pour half the quantity of the mixture into each ramekin and bake till it sets, around 8 minutes.
Remove them from the oven and scatter the cherries and top and sprinkle with the remaining sugar followed by the remaining mixture.
Bake for a further 10-15 minutes or till they have puffed up and a skewer comes out clean. Dust with icing sugar and serve hot with ice cream or cream.

Oh yes, and they will deflate.
Also, don't be like my housemate and eat one before a spinning class. I predict that she may throw up a little.