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A simple meal saves energy and makes it possible to calmly enjoy communication at the table. French chef Hélène Darroze shares her favorite recipe for cherry clafoutis, a quick-to-make dessert that pairs well with a variety of ice creams.
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Michelin-starred chef Hélène Darroze runs restaurants in Paris, London and Moscow (see her website helenedarroze.com for more details). Every month, she shares her favorite recipes with us and talks about what has been a source of culinary inspiration for her.
“There are so many big feasts in the festive atmosphere. As a child, my parents, grandparents, uncles and aunts, cousins and sisters gathered at the table. When I grew up, I very soon began to repeat this model: in the summer in my country house, I like to gather as many people as possible. Today it is a fun mix of family, friends and colleagues. Everyone knows that I prefer simple feasts, where the main thing is the pleasure of being together and having fun together. All summer I have eight to 15 people at my table, and sometimes up to 25. So that for me it will still be a vacation, I ask someone to help me. But at the same time I always go to the market in the morning. I make a menu depending on seasonal products, on what kind of fish they brought today, what kind of meat … I like to cook simple food: bean salads, gazpacho, game, grilled meat. As a dessert, I offer my guests a huge tray on which cheeses side by side with my favorite delicacies: Basque pies, various types of ice cream and, most importantly, clafoutis with cherries! I prefer to prepare cold dishes in advance so that as soon as we sit down at the table, I can enjoy the conversation.”
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Fresh cherry dessert (clafoutis)
For 12 people
Preparation: 20 minutes
Preparation: 20 minutes
Ingredients
- 1,2 kg of cherry
- 100 g butter
- 100 g sugar
- 16 eggs
- 100 g almond powder
- 40 g flour
- 20 ml rum
- 480 g sour cream
- Powdered sugar
Preparation
Preheat oven to 180˚C. In a metal bowl, beat soft butter with a whisk until white. Pour one egg into it, then add the almond powder, flour and rum. Combine the resulting mixture with sour cream, and then pour in the remaining eggs one at a time, stirring well. Put the bowl in the refrigerator. Remove the pits from the cherries and arrange them in small baking dishes, pour the dough on top. Bake in the oven for 15-20 minutes. Sprinkle with powdered sugar before serving.
Red gazpacho with piquillo peppers
For 12 people
Preparation: 15 minutes
Охлаждение: 2 hours
Ingredients
- 10 very ripe oxheart tomatoes
- 1 cucumber
- 4 red bell peppers
- 170 g canned piquillo peppers
- 8 slices crustless white bread
- 1 l olive oil
- 10 ml sherry vinegar
- 2 garlic cloves
- 2 small white onions
- Salt pepper
Preparation
Finely chop the onion and garlic, add them and vinegar to the olive oil, dip the pieces of bread in the same place. Remove the skin from the cucumber, dice the cucumber, tomatoes, peppers and canned Spanish piquillo peppers. Combine all ingredients and grind the mixture with a mixer. Refrigerate for at least 2 hours until the gazpacho is ice cold. Add spices and serve.
White gazpacho with almonds
For 12 people
Preparation: 5 minutes
Охлаждение: 2 hours
Ingredients
- 150 g peeled raw almonds
- 2 garlic cloves
- 12 slices crustless white bread
- 1 l almond milk
- 50 ml olive oil
- 4 ml sherry vinegar
- Salt pepper
Preparation
Soak bread in 1 liter of water. Drain the water, let it drain completely. In another container, combine the remaining ingredients, add bread there and mix everything with a mixer. Place in the refrigerator for at least 2 hours. Add spices and serve.