Clafoutis (cherry flan with ice-cream and pralin, jura)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | grams | Cherries |
| 1½ | decilitre | Milk; (1) |
| 1½ | decilitre | Milk; (2) |
| 2 | tablespoons | Kirsch |
| 4 | tablespoons | Granulated sugar |
| 700 | grams | Cherries |
| 50 | grams | Granulated sugar |
| 2 | decilitres | Milk |
| 2 | tablespoons | Sifted flour |
| 100 | grams | Curd cheese |
| Confectioner's sugar | ||
| 4 | Egg yolks | |
| 80 | grams | Granulated sugar |
| 2 | decilitres | Whipping cream |
| 4 | tablespoons | Ground almonds |
| 1½ | Vanilla beans seeds scraped | |
| 2 | Eggs | |
| 3 | tablespoons | Kirsch |
| 10 | grams | Butter |
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