Clafoutis (Cherry Flan with Ice-Cream and Pralin, Jura)
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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
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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