The clafoutis is a classic dessert of the French tradition of the region of Limousin. It seems that the name derives from the verb "clafir" in the ancient Occitan language, meaning "stick". In fact, in the original recipe stick black cherries in the dough. I, however I put the extraordinary Corns Vignola.
|Easy||6 people||20 min.||60 min.||€ 5|
|What is needed|
|XNUMX teaspoon vanilla extract||1 sachet|
|peeled and chopped almonds||gr. 35|
|XNUMX/XNUMX cup sugar||gr. 100|
|fresh cream||ml. 250|
|powdered sugar||gr. 20|
- Wash cherries, remove the stones and dry them with a special tool. NOTE: If you do not have this tool, you can use a sharp boxcutter, taking care to keep the two halves together partly the fruit.
- Mix in a bowl, flour, sugar, vanilla and almonds.
- Stir in the eggs, one at a time, stirring constantly.
- Add the cream and mix until a smooth batter without lumps.
- Light the 180 ° oven.
- Line a round pan that can go directly to the table (eg, ceramic or heat resistant glass) with parchment paper washed and squeezed. If you prefer you can also replace the butter in the pan with parchment paper.
- Place on the bottom of the mold cherries, in a single layer.
- Gently pour the batter in order to distribute it evenly between the cherries.
- Infonare and cook for 60 minutes.
- When cooked, remove the clafoutis from the oven and let it cool.
- Sprinkle the surface with icing sugar.
- Serve at room temperature.