Name: Clafoutis (Cherry Flan with Ice-Cream and Pralin, Jura)
Ingredients: 300 g Cherries; 1 1/2 dl Milk; (1); 1 1/2 dl Milk; (2); 2 tb Kirsch; 4 Egg yolks; 80 g Granulated sugar; 2 dl Whipping cream; 4 tb Granulated sugar; 4 tb Ground almonds; 700 g Cherries; 50 g Granulated sugar; 2 dl Milk; 2 tb Sifted flour; 100 g Curd cheese; 1 1/2 Vanilla beans seeds scraped; 2 Eggs; 3 tb Kirsch; 10 g Butter; Confectioner's sugar

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy, Eggs, Grains	Swiss	Desserts, Fruits, Swiss	4	Servings

INGREDIENTS

300	g	Cherries
1 1/2	dl	Milk; (1)
1 1/2	dl	Milk; (2)
2	tb	Kirsch
4		Egg yolks
80	g	Granulated sugar
2	dl	Whipping cream
4	tb	Granulated sugar
4	tb	Ground almonds
700	g	Cherries
50	g	Granulated sugar
2	dl	Milk
2	tb	Sifted flour
100	g	Curd cheese
1 1/2		Vanilla beans seeds scraped
2		Eggs
3	tb	Kirsch
10	g	Butter
		Confectioner's sugar

INSTRUCTIONS

CHERRY ICE-CREAM
PRALIN
FLAN
DUST
Clafoutis, Cherry Flan with Cherry Ice-Cream and Pralin (Jura)
Units: 300 g = 10.75 oz; 80 g = 2.75 oz; 2 dl = 7/8 cup; 700 g = 1 1/2 lb;
50 g = 1.75 oz; 1 1/2 dl = 5/8 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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