MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Raymond Blanc's Cherry Clafoutis
Categories: Fruits, Dairy, Booze, Breads
Yield: 4 Servings
MMMMM---------------------------BATTER--------------------------------
2 md Eggs
45 g (1 1/2 oz) caster sugar
1/2 ts Vanilla extract
20 g (3/4 oz) unsalted butter
20 g (3/4 oz) plain flour
50 ml (1 1/2 oz) whole milk
75 ml (2 1/2 oz) whipping cream
pn Sea salt
MMMMM--------------------------CHERRIES-------------------------------
450 g (1 lb) cherries; Montmorency
- or Morello, stoned
50 g (1 1/2 oz)caster sugar; more
- for sprinkling
3 tb Kirsch; to taste
50 g (1 1/2 oz) caster sugar; more
- for sprinkling
3 tb Kirsch; to taste
TO PREPARE THE CHERRIES: Gently mix together the
cherries, sugar and kirsch, if using, in a bowl. Leave
to macerate for 2 hours.
Oven to 180ºC/350ºF/gas 4.
To prepare the dish: brush the inside with the melted
butter. Add the sugar and tilt the dish to coat the
sides and base evenly; shake out the excess.
TO MAKE THE CLAFOUTIS: in a large bowl, whisk together
the eggs, sugar and vanilla until creamy.
Meanwhile, melt the butter in a small pan until it turns
a pale hazelnut colour - this is called a beurre
noisette.
Add the flour to the egg and sugar mixture and whisk
until smooth, then slowly incorporate the milk, cream,
salt and beurre noisette. Stir in the cherries with
their juice and then pour into the prepared baking dish.
To cook the clafoutis: bake in the oven for 30-35
minutes until the clafoutis has risen slightly and a
knife inserted in the middle comes out clean (see
notes).
Leave to stand for about 10 minutes. Sprinkle with
caster sugar, if using, and serve just warm.
RECIPE FROM:
https://www.delicious.com.au
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