Thursday, January 17, 2008

Cherry clafouti

This is a recipe that serves for 4 people

For the clafouti

Eggs 6ea
Sugar 3oz
Vanilla bean Split and scraped 1ea
Salt 1 pinch
Brown Rum 2Tbsp
Milk 3/4cup
Flour 3oz
Butter for greasing
Fresh Cherreis pitted 1.5#

For the Cherry Sauce

Fresh Cherries pitted 1Cup
Confectioners sugar 1Tbsp

For the Garnish

Fresh Cherries
Melted White chocolate
Confectioners Sugar
Cookie twirls


For the clafouti: Crack the eggs into a bowl, and sugar and whisk together until foamy. Add the vanilla bean and salt, whisk in the rum and milk, then fold in the flour. Liberally grease four oven-proof remekins with the butter. Fill each ramekin 1/4 full with the batter. Divide the cherries evenly among the remekins, and fill to the top with the remaining batter. Bake in a 325* oven for 40 minutes. Remove, allow to cool slightly, then turn the clafoutis out of the remekins.

For the cherry sauce: Place the cherries and sugar together in a blender and puree to a smooth consistency.

To Serve: Cut a wedge out of the clafouti, positon together on the plate, and spoon the sauce onto the plate beside it. Place fresh cherries on the plate and drizzle the chocolate over them. Garnish the dish with the confectioner's sugar, cookies and mint.


Sindhu Gangadharan said...

I am really missing the pictures that help validate the end result...i have no idea what i am cooking actually...also some hint on what kind of a dish you are preparing up front would help a the name clafouti is not known to me.

Sujith said...

I realise the importence of attaching photos along with the recipe. I will surely work on it.

Me said...

So Nice...attractive and good work by you ...i like it and appreciate you...keep it up ...good work done by you.



Thanks !!!