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Clafoutis Cherry Flan With Ice Cream Pra

Ingredients
 


CHERRY ICECREAM

300 g cherries
1 1/2 deciliter milk, (1)
1 1/2 deciliter milk, (2)
2 tbsp kirsch
4 egg yolks
80 g granulated sugar
2 deciliter whipping cream

PRALIN

4 tbsp granulated sugar
4 tbsp ground almonds

FLAN

700 g cherries
50 g granulated sugar
2 deciliter milk
2 tbsp sifted flour
100 g curd cheese
1 1/2 vanilla beans seeds scraped
2 eggs
3 tbsp kirsch
10 g butter

DUST

1 confectioner s sugar



 
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Preparation
 
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.

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

 

 
Servings:
4


 

 

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