Preheat the oven to 180'C.
Cut the plums in half and remove the stone. Place in a bowl along with sugar, cinnamon stick, zest from the orange and the seeds from the vanilla. Toss together and transfer to an oven dish and cook for 5-10 minutes. You want the fruit to be soft but still hold their shape.
The timings in the oven will depend on the ripeness of your fruit.
Place the ground almonds, flour and the sugar into a bowl and make a well in the centre.
Break the eggs and egg yolks into the well and gradually mix into the dry ingredients. Whisk thoroughly to ensure that you have a smooth mixture. Add the lactofree cream to the mixture and mix well.
Place the roasted plums into the bottom of the dish, keep the roasting juices. Pour the clafoutis batter over the fruit and bake for 20 to 25 minutes.
Whisk together the plum roasting juices, lactofree cream and icing sugar until thick.
Serve the clafoutis with a dusting of icing sugar and a generous quenelle of the Chantilly cream.
«This dessert can be adapted to use any seasonal soft fruit. Try it with peaches, cherrys or raspberries.»