* 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) 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 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 - - - - - - - - - - - - - - - - - -