Maple apple clafoutis with toasted marshmallow cream

Ingredients:

You’ll need an 8 or 9 inch cast iron skillet.

Maple apple clafoutis:

2 large red apples, quartered and sliced 1/8 inch thick

1/2 tsp cinnamon

15g, 1 tbsp, sugar, granulated/ caster / white

30g, 2 tbsp butter, separated

15 ml, 1 tbsp, fresh lemon juice

3 large eggs

80g, 1/3 cup, maple syrup

97g, 3/4 cup, all purpose flour, sifted

1/4 tsp salt

240ml, 1 cup, heavy cream/ pure cream

2 tsp vanilla extract

Toasted marshmallow cream:

200ml heavy cream/ pure cream

150ml milk

8 large marshmallows

Method:

To make the toasted marshmallow cream: preheat oven to 125C/260F on the broiler/ grill setting.

Warm the milk: Add cream and milk to a small pot and bring to a simmer. Remove from heat and set aside.

Toast the marshmallows: Arrange marshmallows on a baking paper lined tray. Toast in oven until golden brown on top, about 10 minutes. Everyone’s oven is different, so watch them closely so they don’t burn!

Infuse the milk: Once the marshmallows are toasted, add to a mixing bowl, pour over hot cream and milk. Whisk using an electric hand mixer, stirring to dissolve the clumpy bits.

Strain: Once dissolved as much as possible, strain using a fine mesh strainer and pour into a mixing bowl.

Cool and whip: leave in the freezer for 1 hour until cold throughout but not frozen. Whip until a whip cream forms, about 5 minutes.

Fry the apples: add 1 tbsp butter to a fry pan over low heat, toast butter until light brown. Add apples, 1/2 tsp cinnamon and 1 tbsp sugar. Stir to mix through and stir occasionally, for 5-7 mins. Remove from heat once the sugar starts to bubble and squeeze over fresh lemon juice.

Preheat oven to 190C/375F.

Make the batter: add eggs and maple syrup to a mixing bowl and whisk to combine. Add flour and salt and mix again until combined. Add cream and vanilla and give it a final mix.

Prepare the skillet: add skillet to oven for 5 minutes to preheat. Once hot, remove from oven and add 1 tbsp butter and spread all around the bottom and up the sides of the skillet.

Pour in half the batter and bake for 3-5 minutes, or until halfway baked through. The center should still have a wet layer over the top. Remove from the oven.

Scatter fried apples around the base into an even layer. Pour the other half of the batter evenly all over the apples.

Bake: Place back into the oven and bake for 30 mins.

Let cool: Remove from the oven and let cool in the skillet for 1 hour.

Serve: Once cooled, dust with powdered sugar and slice directly in the skillet. Serve with toasted marshmallow cream.