Clafoutis



	Clafoutis desserts, fruits ----CHERRY ICECREAM---- 300 gm cherries 1 1/2 deciliter milk; (1) 1 1/2 deciliter milk; (2) 2 tablespoon kirsch 4 egg yolks 80 gm granulated sugar 2 deciliter whipping cream ----PRALIN---- 4 tablespoon granulated sugar 4 tablespoon ground almonds ----FLAN---- 700 gm cherries 50 gm granulated sugar 2 deciliter milk 2 tablespoon sifted flour 100 gm curd cheese 1 1/2 vanilla beans seeds scraped 2 eggs 3 tablespoon kirsch 10 gm butter ----DUST---- 1 confectioner's sugar 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 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

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