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Pear and blue cheese clafoutis
| Preparation : 10 min | Resting : - |
| Cooking : 35 min | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 6
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| 3 | ripe pears |
| 300 | ml milk |
| 200 | g blue cheese (such as Stilton), diced |
| 4 | eggs |
| 100 | g cornflour |
| 4 | tbsp crème fraîche |
| 1 ½ | tbsp olive oil |
| salt, 5 peppercorn blend |
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| 2 | sprigs* tarragon (optional) |
| 15 | g butter |
| 1 | Preheat the oven to 180 °C (170 °C fan, gas mark 4). Peel, core and slice the pears lengthwise. Set aside. |
| 2 | Put the milk and cheese into the metal bowl and run the EXPERT programme, 1 minute/speed 8/80 °C. |
| 3 | Add the eggs, cornflour, crème fraîche, olive oil, a little seasoning and the finely sliced* tarragon. Restart the EXPERT programme 30 seconds/speed 11 (without heating). |
| 4 | Generously butter a gratin dish. Arrange the pear slices in the dish and pour the milk/cheese mixture on top. Bake for 35 minutes until risen and golden. |
| 5 | Serve warm with a lamb's lettuce or baby spinach salad. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
Chef’s tip
The clafoutis could also be prepared using individual ramekins. In this case, adjust the cooking time.
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jenayit
goes well with steak