Clafoutis (cherry flan with ice-cream & pra

4 Servings

Ingredients

Quantity Ingredient
300 grams Cherries
1½ decilitre Milk; (1)
1½ decilitre Milk; (2)
2 tablespoons Kirsch
4 Egg yolks
80 grams Granulated sugar
2 decilitres Whipping cream
4 tablespoons Granulated sugar
4 tablespoons Ground almonds
700 grams Cherries
50 grams Granulated sugar
2 decilitres Milk
2 tablespoons Sifted flour
100 grams Curd cheese
1½ Vanilla beans seeds scraped
2 Eggs
3 tablespoons Kirsch
10 grams Butter
Confectioner's sugar

Directions

CHERRY ICE-CREAM

PRALIN

FLAN

DUST

Clafoutis, Cherry Flan with Cherry Ice-Cream and Pralin (Jura) Units: 300 g = 10¾ oz; 80 g = 2¾ oz; 2 dl = ⅞ cup; 700 g = 1½ lb; 50 g = 1¾ oz; 1 ½ dl = ⅝ cup Ice-Cream

Wash and pit the cherries. Puree in a blender with milk (1). Rub through a sieve.

Bring milk (2) and cream to a boil.

In a bowl combine eggs and sugar. Beat until light and lemon-colored.

Gradually stir in the hot liquid.

Return to saucepan. Beat over low heat until it thickens. Do not boil ! Let cool.

Blend with pureed cherries. Freeze.

Pralin

Rinse a stainless steel or marble surface with cold water.

Caramelize sugar in a small saucepan. Add the almonds and stir well.

Turn the pralin onto the cold surface and let cool. Chop finely with a knife.

Flan

Preheat oven to 180 oC (356 oF).

Wash and pit the cherries. Transfer to a mixing bowl. Stir in sugar, milk, flour, cream, curd and vanilla seeds.

Beat the eggs and add to mixture. Stir in the kirsch.

Butter <servings> small gratin dishes. Fill with the mixture.

Bake for 25 minutes or until golden brown.

Finish

Scoop the ice-cream with two hot tablespoons and place in center of the flan. Dust with confectioner's sugar and sprinkle with pralin.

Peter Buehrer, The New Swiss Cuisine, Medon Verlag, ISBN 3-906994-06-6

Related recipes