Cherry clafoutis

Ingredients

4	Large eggs
½ cup	Milk
½ cup	Cream
190 g	Caster sugar
1 tsp	Vanilla paste
1 pinch	Salt
¼ cup	Flour
1 Tbsp	Butter
2 handfuls	Fresh cherries, Halved and pits removed (Main)
½ cup	Cherry coulis, optional

Directions

1. In a liquidiser, place eggs, milk, cream, sugar, vanilla and salt. Blitz for 30 seconds, add the flour and pulse until combined.
2. Pass the batter through a fine sieve into a bowl, cover and rest for 30 minutes.
3. Preheat oven to 195C. Brush a cast-iron skillet with butter and sieve a little sugar over the pan.
4. Scatter over the cherries and pour over the batter. Drizzle over the cherry coulis and bake for 15 minutes, then adjust heat to 170C and bake until centre is just set, about 10 minutes. Serve with mascarpone and extra coulis.