CHERRY CLAFOUTI

 

This dessert is originally from Limousin (Southern France). This region produces sweet black cherries. The purists insist to leave the cherries whole and unpitted to perfume the dish. This is the secret to succeed this recipe!

 

Serving 6

 

1 ½ lb. fresh black cherries

3 ½ oz. sugar

5 ¼ oz.  almond powder

1 oz. butter

4 large eggs

1 cup  sour cream

½ cup  milk

1 pinch of vanilla powder

1 tbsp. flour

Pinch of salt

 

Preheat the oven to 375 F. Butter a baking dish.

Wash the cherries and dry them.

In a food processor, combine the eggs, salt and sugar and process until smooth.

In a medium bowl, combine the flour, almond powder and vanilla powder. Add this preparation to the egg mixture in the food processor.  Stir together and add the sour cream and milk. Process until combined.

Add the cherries in the batter and stir delicately.

Pour the preparation into the baking dish.

Bake for 45 minutes. Let cool down or eat it warm with pistachio ice cream.

Bon Appetit!