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

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

Step 1

Wash and pit the cherries. Puree in a blender with milk (1). Rub through a sieve.

Step 2

Bring milk (2) and cream to a boil.

Step 3

In a bowl combine eggs and sugar. Beat until light and lemon-colored.

Step 4

Gradually stir in the hot liquid.

Step 5

Return to saucepan. Beat over low heat until it thickens. Do not boil ! Let cool.

Step 6

Blend with pureed cherries. Freeze.

Step 7

Pralin

Step 8

Rinse a stainless steel or marble surface with cold water.

Step 9

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

Step 10

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

Step 11

Flan

Step 12

Preheat oven to 180 oC (356 oF).

Step 13

Wash and pit the cherries. Transfer to a mixing bowl. Stir in sugar, milk, flour, cream, curd and vanilla seeds.

Step 14

Beat the eggs and add to mixture. Stir in the kirsch.

Step 15

Butter small gratin dishes. Fill with the mixture.

Step 16

Bake for 25 minutes or until golden brown.

Finish

Step 17

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

Things You'll Need

----------CHERRY ICE-CREAM--------------
  • 300g Cherries
  • 1 1/2dl Milk; (1)
  • 1 1/2dl Milk; (2)
  • 2tb Kirsch
  • 4 Egg yolks
  • 80g Granulated sugar
  • 2dl Whipping cream
---------------PRALINE-------------------
  • 4tb Granulated sugar
  • 4tb Ground almonds
----------------FLAN--------------------
  • 700g Cherries
  • 50g Granulated sugar
  • 2dl Milk
  • 2tb Sifted flour
  • 100g Curd cheese
  • 1 1/2 Vanilla beans
  • - seeds scraped
  • 2 Eggs
  • 3tb Kirsch
  • 10g Butter
----------------DUST--------------------
  • Confectioner's sugar
  • Ice-Cream

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