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Clafoutis (Cherry Flan With Ice-Cream and Pralin, Jura)
Author/Submitted by: Peter Buehrer, The New Swiss Cuisine, Medon Verlag, ISBN 3-906994-06-6
Servings: 4
Categories:
Cherries
/
Custards
/
Desserts
/
Ice Cream/Frozen Yogurt
Ingredients:
-----CHERRY ICE-CREAM-----
2/3
pound
Cherries 5/8
cup
Milk,
(1)
5/8
cup
Milk,
(2)
2
tablespoons
Kirsch 4
Egg yolks 3/8
cup
Granulated sugar 7/8
cup
Whipping cream 1/4
cup
Granulated sugar 1/4
cup
Ground almonds 1 1/2
pounds
Cherries 1/4
cup
Granulated sugar 7/8
cup
Milk 2
tablespoons
Sifted flour 2/3
cup
Curd cheese 1 1/2
Vanilla beans,
seeds scraped
2
Eggs 3
tablespoons
Kirsch 1/16
cup
Butter
Confectioner's sugar
Directions:
1.
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.
2.
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.
3.
Flan
Preheat oven to 350F. 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.
4.
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.
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