The popular French dessert "Clafoutis" is served in the form of a berry or fruit casserole in a sweet egg and milk cream. In this case, cherry clafoutis is successfully combined with classic sand baskets.
It is necessary
- - 2 eggs, 2 yolks;
- - 350 g fresh cherries (sweet cherries),
- - 1 vanilla pod;
- - 375 g of shortcrust pastry (sweet);
- - 225 ml cream (low fat);
- - 25 g of fine crystalline sugar;
- - 2 tablespoons of kirsch (cherry vodka);
- - flour (for rolling), icing sugar (for dusting).
- Utensil:
- - baking paper, dry beans;
- - a saucer (a plate with a diameter of 15 cm), a baking sheet, 3 silicone portion molds for quiche.
Instructions
Step 1
Prepare the shortbread dough. After dusting the table with flour, roll out half of the dough and cut out three circles with a diameter of 15 cm with a saucer or with a plate. Arrange the circles of dough in three portioned quiche tins.
Step 2
Remove the trims from the remaining half of the dough and cut out more circles for baking later. Place a fork on the dough in the tins and place in the refrigerator for 30 minutes.
Step 3
Place the tins on a baking sheet and cover the dough pieces with baking paper, add the beans. Bake in an oven preheated to 180 ° C for 10 minutes.
Step 4
Then remove the paper with the beans and place the molds in the oven for another 10 minutes, until the dough turns golden. In the oven, reduce the temperature to 170 ° C.
Step 5
Make a cream. Pour the cream into a container, cut the vanilla pod in half lengthwise, scrape the seeds into the cream with the tip of a knife and bring to a boil. Whisk the eggs with yolks, sugar and kirsch (optional) in a deep bowl with a whisk.
Step 6
Pour in hot cream, beat the mixture thoroughly until smooth. Cut each berry in half and remove the seeds. Distribute half of the berries into the tins with baskets and cover with half of the egg mixture. Bake for 20 minutes, until the cream is firm.
Step 7
Bake three more baskets from the remaining dough. Fill the finished baskets with the second half of the egg cream, fill with berries and bake until the cream is tender. Dessert can be served warm or cold, sprinkled with powdered sugar.
