Cherry clafoutis with brandy

Name: Cherry clafoutis with brandy - Niculina A.
Ingredients: 500 g pitted cherries (fresh or frozen) 4 eggs 100 g sugar 150 g flour 250 ml milk a pinch of salt 1 packet of Bourbon vanilla extract 50 ml liquid cream 1 tablespoon of brandy

Desert - Cherry clafoutis with brandy by Niculina A. - Recipia

Cherry clafoutis is a traditional French dessert, perfect for bringing a touch of sunshine to our tables. The first essential step is the preparation of the cherries. They are carefully washed under a stream of cold water, then the pits are removed to avoid an unpleasant taste and to ensure a finer texture. If we opt for frozen cherries, we let them thaw, then drain them well in a colander, being careful to gently squeeze them to eliminate excess juice. This will help avoid a composition that is too wet, which could affect the consistency of the clafoutis. In a large bowl, we crack the eggs and mix them with sugar and a pinch of salt. We use an electric mixer to obtain a fluffy mixture that will double in volume and become light in color. This is the perfect base for our batter. We gradually add the flour, carefully mixing with a spatula to incorporate air and achieve a fluffy batter. It is important to make wide and gentle movements to avoid deflating the mixture. We continue by adding the liquid cream, cognac, and finally, the milk. These ingredients will add a special creaminess. We do not forget to flavor with vanilla extract, which will provide an irresistible aroma. The next step is to prepare the baking dish. Generously grease a tart pan or a removable cake pan to facilitate serving. We evenly place the cherries on the bottom of the dish and carefully pour the batter over them, ensuring that the fruits are as evenly covered as possible. Now, it's time to preheat the oven to 170 degrees Celsius. Once the oven is ready, we place the dish inside and let the clafoutis bake for 40-45 minutes, or until a golden crust forms and the edges slightly pull away from the sides of the dish. To ensure it is perfectly cooked, we can do the toothpick test: if it comes out clean, the clafoutis is ready. It can be served warm, but also cold, dusted with powdered sugar, depending on everyone's preferences. This dessert is not only delicious but also a true visual delight, thanks to the vibrant colors of the cherries. So, get your taste buds ready for an explosion of flavors and textures! Enjoy!

Ingredients

500 g pitted cherries (fresh or frozen) 4 eggs 100 g sugar 150 g flour 250 ml milk a pinch of salt 1 packet of Bourbon vanilla extract 50 ml liquid cream 1 tablespoon of brandy

Cherry clafoutis with brandy

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