Clafoutis (Cherry Flan With Ice-Cream And Pralin, Jura)

Recipe Ingredients

		Cherry Ice Cream
300		Cherries
1/8		Milk - (1)
1/8		Milk - (2)
2 tablespoons	30ml	Kirsch
4		Egg yolks
80		Granulated sugar
1/4		Whipping cream
		Praline
4 tablespoons	60ml	Granulated sugar
4 tablespoons	60ml	Ground almonds
		Flan
700		Cherries
50		Granulated sugar
1/4		Milk
2 tablespoons	30ml	Sifted flour
100		Curd cheese
1 1/2		Vanilla beans - seeds scraped
2		Eggs
3 tablespoons	45ml	Kirsch
10		Butter
		Dust
		Confectioner's sugar

Recipe Instructions

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.

Praline Rinse a stainless steel or marble surface with cold water.

Caramelize sugar in a small saucepan. Add the almonds and stir well.

Turn the praline onto the cold surface and let cool. Chop finely with a knife.

Flan Preheat oven to 180C (356F).

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 praline.

Peter Buehrer, The New Swiss Cuisine, Medon Verlag, ISBN 3-906994-06-6

Source:
Cooking Light, June 1995, page 121

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.