• St. Raymond 14

    From Dave Drum@1:229/452 to All on Tue Jun 29 14:53:34 2021
    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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