Cherry clafoutis | Raymond Blanc Recipe

Ingredients

• 450g best-quality ripe cherries (such as Montmorency or Morello), stoned
• 50g caster sugar
• 2–3 tbsp kirsch, to taste (optional)
• 10g unsalted butter, melted
• 30g caster sugar, plus extra to finish (optional)
• 2 organic/free-range medium eggs
• 45g caster sugar
• ½ tsp vanilla extract or vanilla syrup
• 20g unsalted butter
• 20g plain flour
• 50ml whole milk
• 75ml whipping cream
• 1 pinch sea salt