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

* Exported from MasterCook *

CLAFOUTIS (CHERRY FLAN WITH ICE-CREAM AND PRALIN, JURA)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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
-----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 ñ0.75 oz; 80 g ò.75 oz; 2 dl ÷/8 cup; 700 g ñ 1/2 lb;
50 g ñ.75 oz; 1 1/2 dl õ/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.

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



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