Clafoutis (Cherry Flan With Ice Cream And Pralin, Jura)

Directions

1. Clafoutis, Cherry Flan with Cherry Ice-Cream and Pralin (Jura)
2. 50 g = 1.75 ounce; 1 1/2 dl = 5/8 c.
3. Ice-Cream
4. Wash and pit the cherries. Puree in a blender with lowfat milk (1). Rub through a sieve.
5. Bring lowfat milk (2) and cream to a boil.
6. In a bowl combine Large eggs and sugar. Beat till light and lemon-colored.
7. Gradually stir in the warm liquid.
8. Return to saucepan. Beat over low heat till it thickens. Don't boil ! Let cold.
9. Blend with pureed cherries. Freeze.
10. Pralin
11. Rinse a stainless steel or possibly marble surface with cool water.
12. Caramelize sugar in a small saucepan. Add in the almonds and stir well.
13. Turn the pralin onto the cool surface and let cold. Chop finely with a knife.
14. Flan
15. Preheat oven to 180 oC (356 oF).
16. Wash and pit the cherries. Transfer to a mixing bowl. Stir in sugar, lowfat milk, flour, cream, curd and vanilla seeds.
17. Beat the Large eggs and add in to mix. Stir in the kirsch.
18. Butter (servings) small gratin dishes. Fill with the mix.
19. Bake for 25 min or possibly till golden.
20. Finish
21. Scoop the ice-cream with two warm Tbsp. and place in center of the flan. Dust with confectioner's sugar and sprinkle with pralin.
22. Peter Buehrer, The New Swiss Cuisine, Medon Verlag,