| 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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