With summer on the horizon, vibrant seasonal cherries are sparking my culinary inspiration. For this Schär recipe, I've crafted a classic Cherry Clafoutis that's entirely gluten-free and lactose-free—rivaling the traditional version made with wheat flour and dairy milk. In my kitchen, I used Schär's Pastry Mix C flour for authentic results.
For the table setting, I selected a luxurious pastel pink plaid tablecloth from Brown of Vian-Tiran, handcrafted from 100% merino wool sourced from Santa Cruz (South America), Australian merino, and Arles merino. Elegant photos captured by Laura B.
To perfect the decor, I partnered with SEMA Design (cast iron teapot, ceramic dish, ceramic trivet), infusing warm tones into this culinary scene.
1. Prepare the cherries: Wash, stem, and pit the cherries. Preheat oven to 180-200°C.
2. Make the batter: Whisk egg yolks with salt and sugar until smooth. Gradually incorporate the Schär Pastry Mix C flour for a creamy texture. Melt vegetable butter in a saucepan, add to the mixture, then slowly stir in rice milk. Fold in cherries. Grease a baking dish with butter, pour in batter, and dot with extra butter knobs.
3. Bake and serve: Bake for 45 minutes until golden on top. Sprinkle with cane sugar upon removal. Enjoy warm or cold.
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Photo credit: Laura B for labeauteparisienne.com
