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

CHERRY ICECREAM
300 g Cherries
1 One half dl Milk; (1)
1 One half dl Milk; (2)
2 tablespoon Kirsch
4 Egg yolks
80 g Granulated sugar
2 dl Whipping cream

PRALIN
4 tablespoon Granulated sugar
4 tablespoon Ground almonds

FLAN
700 g Cherries
50 g Granulated sugar
2 dl Milk
2 tablespoon Sifted flour
100 g Curd cheese
1 One half Vanilla beans
seeds scraped
2 Eggs
3 tablespoon Kirsch
10 g Butter

DUST
Confectioner's sugar

Clafoutis, Cherry Flan with Cherry IceCream and Pralin (Jura)

Units: 300 g = 10.75 oz; 80 g = 2.75 oz; 2 dl = 7/8 cup; 700 g = 1 One half lb;
50 g = 1.75 oz; 1 One half dl = 5/8 cup

IceCream

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 lemoncolored.

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 icecream 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 3906994066

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip