Plum clafoutis with galbani mascarpone — soft, comforting and easy to make

Preparazione

• 1

  For a change from the classic cherry clafoutis, here’s a delicious plum version enriched with Mascarpone for extra softness

• 2

  Preheat your oven to 180°C. Butter a tart or gratin dish generously so the clafoutis doesn’t stick during baking

• 3

  Wash the plums, slice them in half, and remove the pits. Place them in the dish, cut side down.

  Sprinkle lightly with sugar if you want them to caramelize as they bake

• 4

  In a mixing bowl, whisk together the eggs, sugar, vanilla sugar (or extract), and a pinch of salt until pale and smooth

• 5

  Sift in the flour to avoid lumps, then incorporate the Galbani Mascarpone.

  This Italian cheese replaces some of the cream or butter found in traditional recipes, giving a velvety, lighter texture

• 6

  Pour in the milk little by little while whisking until you obtain a smooth, runny batter

• 7

  Cover the plums with the mixture, letting it flow evenly between the fruit

• 8

  Bake for 35–40 minutes, until the clafoutis is golden and still slightly wobbly in the center.

  Check doneness with the tip of a knife — it should come out clean

• 9

  Let the clafoutis cool slightly before enjoying. You can serve it warm for a soft texture, or chilled for a firmer, refreshing dessert

• • More flavor? Add a spoonful of almond cream or sprinkle flaked almonds on top before baking for a delicious crunch.

  • Very juicy plums? Sauté them for a few minutes with a small knob of butter and some sugar to reduce excess moisture and prevent a soggy clafoutis.

  • Spice it up: A pinch of cinnamon or a bit of lemon zest adds a lovely aromatic touch.

  • Need to save time? Prepare the batter the day before and store it in the fridge; pour over the fruit and bake when needed.