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Warm clafoutis from the kamado with vanilla ice cream
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Clafoutis comes from the Limousin, in the heart of France, where farmers tipped the first black cherries of the season into a dish and poured over a simple batter of eggs, milk, sugar and a little flour. Traditionally the stones even stayed in, for a hint of almond. The result sits somewhere between a thick pancake and a flan: soft, creamy and just firm enough to slice.
Clafoutis from the cooking stone on the kamado
Maikels BBQ puts that farmhouse dessert on the kamado, in a cast iron cooking stone. It works better than you would think. The cast iron holds the heat and gives the edges a caramel-like crust, while the kamado bakes evenly all round like a stone oven. Maikel does not stop at cherries but mixes them with pieces of apple and blueberries, so you get sweet, fresh and a little tart in one bite. Bake it as soon as your main course is off the grill: the kamado is still hot anyway. A scoop of vanilla ice cream and a dusting of icing sugar on top, and the ice cream melts straight into the warm fruit. Comfort food with character, just the way Maikel means it.
For4pers.
Ingredients
- 2apples (Elstar or Jonagold), diced
- 150gcherries, pitted (fresh or frozen)
- 100gblueberries
- 3eggs
- 80gsugar
- 60gplain flour
- 250mlwhole milk
- 50mldouble cream
- 1tspvanilla extract
- pinch of salt
- 15gbutter, for the cooking stone
- icing sugar, for dusting
- vanilla ice cream and fresh mint, to serve
Requirements
- Cast iron cooking stone
- Deflector stones
- Whisk
Steps
Fire up the kamado
Bring the kamado to 180 degrees indirect, with the deflector stones in. Put the cooking stone on the grate to preheat.
Make the batter
Whisk the eggs with the sugar until fluffy. Whisk in the flour and salt until there are no lumps, then stir in the milk, cream and vanilla. The batter is thin, like pancake batter.
Fruit into the cooking stone
Take the hot cooking stone off, melt the butter in it and spread the diced apple, cherries and blueberries over the base.
Bake
33 minPour the batter over the fruit and put the cooking stone back on the kamado. Bake the clafoutis for 30 to 35 minutes with the lid closed, until puffed and golden and the centre is no longer runny.
Let it settle
Let the clafoutis rest for a few minutes. It will sink a little, that is how it should be.
Serve
Dust with icing sugar, top with a scoop of vanilla ice cream and finish with a sprig of mint. Serve straight away, still warm from the cooking stone.
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