*  Exported from  MasterCook  *
 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
    4       tb           Granulated sugar
    4       tb           Ground almonds
  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
                         Confectioner’s sugar
   Clafoutis, Cherry Flan with Cherry Ice-Cream and Pralin (Jura)
   Units: 300 g ñ0.75 oz; 80 g ò.75 oz; 2 dl ÷/8 cup; 700 g ñ 1/2 lb;
   50 g ñ.75 oz; 1 1/2 dl õ/8 cup
   Wash and pit the cherries. Puree in a blender with milk (1). Rub through a
   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
   Blend with pureed cherries. Freeze.
   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
   Preheat oven to 180 oC (356 oF).
   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.
   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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