Clafoutis (cherry Flan With Ice-cream And Pralin, Jura)

[Some] take some things of Christ not the whole Christ. They think it’s only believing on Him as a Saviour for pardon of sin; they do not choose Him as Lord to whom in all obedience they resign themselves. This is indeed the rock that splits many, tell them of believing in Christ, and they think that is only to rest on Him for salvation, they attend not that it is receiving of Christ for all ends and purposes God sent Him into the world.

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

INGREDIENTS

300	g	Cherries
1 1/2		Milk, 1
1 1/2		Milk, 2
2	T	Kirsch
4		Egg yolks
80	g	Granulated sugar
2		Whipping cream
4	T	Granulated sugar
4	T	Ground almonds
700	g	Cherries
50	g	Granulated sugar
2		Milk
2	T	Sifted flour
100	g	Curd cheese
1 1/2		Vanilla beans
		seeds scraped
2		Eggs
3	T	Kirsch
10	g	Butter
		Confectioner's sugar

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1176 Calories From Fat: 145 Total Fat: 16.7g Cholesterol: 280.2mg Sodium: 160.7mg Potassium: 153.9mg Carbohydrates: 255g Fiber: 14.6g Sugar: 46.1g Protein: 17.3g