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        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)

 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 C (356 F).

 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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