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

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, D, E
MineralsSelenium, Zinc, Copper, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cherry Ice Cream

  2. 300 Cherries

  3. 1/8 Milk - (1)

  4. 1/8 Milk - (2)

  5. 2 tablespoons 30ml Kirsch

  6. 4 Egg yolks

  7. 80 Granulated sugar

  8. 1/4 Whipping cream

  9. Praline

  10. 4 tablespoons 60ml Granulated sugar

  11. 4 tablespoons 60ml Ground almonds

  12. Flan

  13. 700 Cherries

  14. 50 Granulated sugar

  15. 1/4 Milk

  16. 2 tablespoons 30ml Sifted flour

  17. 100 Curd cheese

  18. 1 1/2 Vanilla beans - seeds scraped

  19. 2 Eggs

  20. 3 tablespoons 45ml Kirsch

  21. 10 Butter

  22. Dust

  23. Confectioner's sugar

Instructions Jump to Ingredients ↑

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

  2. Bring milk (2) and cream to a boil.

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

  4. Gradually stir in the hot liquid.

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

  6. Blend with pureed cherries. Freeze.

  7. Praline Rinse a stainless steel or marble surface with cold water.

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

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

  10. Flan Preheat oven to 180C (356F).

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

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

  13. Butter small gratin dishes. Fill with the mixture.

  14. Bake for 25 minutes or until golden brown.

  15. Finish Scoop the ice-cream with two hot tablespoons and place in center of the flan. Dust with confectioner's sugar and sprinkle with praline.

  16. Peter Buehrer, The New Swiss Cuisine, Medon Verlag, ISBN 3-906994-06-6

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