Clafoutis
This simple dessert originates from the Limousine region in
France. If desired, cherries can be replaced with some other
fruits, but I still prefer the ?Long Live Classic' version
unchanged!
250 g fresh cherries or cherries in syrup
25 g butter
70 g sugar
30 g flour
40 g corn starch
2 eggs
0.5 dl fresh cream
0.5 of McCormick's vanilla pod
Fresh cucumber salsa:
40 g Grüne Fee cucumber
juice of ½ lemon
1 teaspoon maple syrup
chopped Grüne Fee lemon balm
When using fresh cherries, remove the pits, cover the fruits with
one half of the sugar quantity and set aside for an hour. After the
cherries have imbued the sugar, you can quickly heat them on the
pan, adding a dash of cherry liqueur to enhance their flavour. When
using fruits in syrup and alcohol solution (I strongly recommend
cherries pickled in rum!), heating is not required. Just drain the
cherries and that's it!
Now whisk eggs with the remaining sugar until you get a strong foam. Mix the flour and starch, and add a sprinkle of salt. Halve the vanilla pod and scrape up the seeds with a sharp knife, adding to fresh cream. Use a sieve to mix the flour first with whisked eggs and then with warmed butter and cream. Spread the cherries over a baking tin and cover with batter. Bake in the oven at 180o for 12-15 minutes.
While the cherries are baking, prepare the salsa. Peel the
cucumber, remove the seeds and chop finely. Stir in lemon juice,
maple syrup and chopped lemon balm. Serve the cherry pie with fresh
cucumber salsa and vanilla ice cream.
Bon appétit!
Chef de Cuisine
Peeter Pihel
Pädaste Manor