Cherry Clafoutis
This delightful clafoutis recipe is a perfect blend of sweet cherries and a fluffy custard-like batter. The cherries burst with juicy flavor, creating a beautiful contrast to the light and airy texture of the dessert. Topped with a scoop of pistachio ice cream, this dish is a wonderful balance of flavors and textures that will surely satisfy your sweet tooth.
— Constant Cookbook
Ingredients
- 4 eggs, separated
- 2/3 cup sugar
- 6 Tbs. all-purpose flour
- 2 tsp. vanilla extract
- 1 cup heavy cream
- 1/2 tsp. salt
- 1 1/2 lb. fresh cherries, pitted, or 1 1/4 lb.
- frozen cherries, thawed and drained
- 1/2 tsp. lemon zest
- Pistachio ice cream for serving (see related
- recipe at left)
Instructions
- Preheat an oven to 375°F (190°C). Butter an 11-inch ovenproof fry pan or large baking dish.
- In a large bowl, combine the egg yolks and 1/3 cup of the sugar. Using a handheld mixer, beat on medium-high speed until ribbons form, about 8 minutes. Add the flour, vanilla and cream. Reduce the speed to low and beat until completely blended, stopping the mixer occasionally to scrape down the sides of the bowl.
- In a small bowl, using a handheld whisk, beat the egg whites and salt for about 30 seconds. Add the whites to the batter and beat with the mixer on low speed until incorporated, 1 to 2 minutes.
- Preheat the prepared fry pan in the oven for 4 to 5 minutes.
- In a bowl, stir together the cherries, the remaining 1/3 cup sugar and the lemon zest. Remove the pan from the oven, pour in the cherries and top with the batter. Bake until the <i>clafoutis</i> is set in the middle, 30 to 35 minutes. Serve warm with ice cream. Serves 6 to 8.
- Williams Sonoma Test Kitchen
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