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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


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

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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