Preheat the oven to 180°C.
Wash the cherries and remove the stones.
Mix together the ground almonds, flour and sugar. Make a well in the centre and then add the eggs. Whisk the mixture, gradually mixing the eggs into the dry ingredients. Whisk vigorously to get rid of any lumps and then mix in the milk and cream.
Butter and flour a large baking dish or ovenproof pan. Place the cherries in the base of the baking dish and pour the clafoutis mixture over the top. Transfer to the oven and cook for 30 to 35 minutes.
Remove from the oven and allow to cool before cutting into 6 pieces.
Mix together the cream, milk, raspberry puree and icing sugar. Pass through a sieve and pour into a syphon. Seal the syphon and charge with a gas canister. Chill in the fridge until ready to serve.
Preheat the oven to 200°C.
Taking care not to incorporate air into the mixture, mix together the icing sugar, flour, butter, orange juice and pistachio nuts. Line a baking sheet with baking parchment or a silicone baking mat and then spoon the tuile mixture on to the sheet. Make sure to leave plenty of space between each spoonful as the tuiles will spread out as they cook. Transfer to the oven and cook for 3-4 minutes.
Remove from the oven, allow to cool for a few minutes and then place each tuile over a rolling pin to give them a curved shape.
Place the clafoutis on to a plate and top with a pistachio tuile. Add a small verrine of the raspberry mousse and finish the dish with the fresh raspberries.
«Replace the cherries with other soft fruits such as raspberries, apricots or peaches.»