Title: Clafoutis (Cherry Flan with Ice-Cream and Pralin, Jura)
Categories: Dessert Cherry Switzerland
Yield: 4 Servings

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 = 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 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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