Matcha Cherry Mini Clafoutis
A Japanese-inspired clafoutis: a gently bitter, bright green matcha batter baked over cherries in individual ramekins, finished with honey and toasted sesame.
Method
Preheat the oven to 190°C. Butter the inside of 2 ramekins about 10 cm wide (around 200 ml), sprinkle with sugar to coat and set them on a baking tray.
Add in this stepButter (for the ramekins) 8 gSugar (for the ramekins) 2 tsp
ovenSift the matcha and flour together through a fine sieve. Matcha clumps easily and leaves green specks if you skip this. Whisk the eggs and sugar for until slightly paler, add the salt and the sifted flour and whisk until smooth, then pour in the milk little by little to make a green batter as thin as single cream.
Add in this stepMatcha powder 1½ tspPlain flour 20 gEggs 1Sugar (for the batter) 30 gSalt 1 pinchMilk 110 ml
Divide the cherries between the ramekins and slowly pour in the batter to 1 cm below the rim.
Add in this stepCherries (stoned and halved) 160 g
Bake in the oven at 190°C for . They are done when they rise above the rim, the edges are set and a skewer in the centre comes out moist but without runny batter. If the tops brown too much, lay a sheet of foil loosely over them.
ovenCool for ; it is normal for them to sink. Dust with icing sugar, scatter over the sesame seeds, drizzle with honey and serve in the ramekins with a spoon.
Add in this stepIcing sugar to tasteToasted white sesame seeds 1 tspHoney 2 tsp
Cook's tip
Choose a culinary or drinking-grade matcha with a bright colour and mild bitterness; too much makes the batter bitter and dull. No ramekins? Mugs or small ovenproof bowls work. Sweetened condensed milk is a delicious swap for the honey.
Cooking it at camp
Mix the matcha batter at home and carry it in a jar in the cool box. Fill metal cups or small enamel bowls with cherries and batter, stand them on a trivet in a 25 cm Dutch oven and bake for 20 to 25 minutes with 14 coals on the lid and 6 underneath.