Side Pannel
Clafoutis (Cherry Flan with Ice-Cream and Pralin, Jura)
Clafoutis (Cherry Flan with Ice-Cream and Pralin, Jura)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Swiss, Desserts
Ingredients List
- ------------------------------CHERRY ICE-CREAM------------------------------
- 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
Directions
PRALIN
4 tb Granulated sugar
4 tb Ground almonds
FLAN
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
DUST
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 <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.
4 tb Granulated sugar
4 tb Ground almonds
FLAN
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
DUST
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 <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.
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