Clafoutis with Cherries and Pistachios, Artisanal Ice Cream
Cake
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Cook Time
3 h
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This cherry and pistachio clafoutis is a quintessential summer dessert, perfect for a Sunday brunch or a birthday party. The sweetness of fresh cherries blends wonderfully with the subtle scent of pistachio, all topped with a creamy artisanal pistachio ice cream. I've been making this recipe for years and it's always a hit with my guests. The preparation is a bit long, but the result is really worth it. Feel free to use frozen cherries out of season, but fresh cherries remain the best choice. A real delight to share with family or friends!
Ingredients (14 ingredients)
-
2 c à c of pistachio aroma
-
30 g of flaked almonds
-
1 peu of butter for the mold
-
25 cl of milk
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100 g of flour
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4 piece eggs
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100 g of sugar
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600 g of cherries
-
80 g of pistachio paste
-
80 g of raw shelled pistachios
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1 litre of milk
-
1 clove of vanilla
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150 g of sugar
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8 piece egg yolks
Preparation (8 steps)
Preparation of the cherries
Preheat the oven to 210°C. Wash and pit 600g of cherries. Butter a cake tin and place the cherries in it.
Preparation of the clafoutis batter
In the Thermomix bowl, put 4 eggs and 100g of sugar. Mix 20 Sek./Stufe 4. Then add 100g of flour little by little and mix 20 Sek./Stufe 3. Add 25 cl of milk and 2 tsp of pistachio aroma and mix 10 Sek./Stufe 3.
Baking the clafoutis
Pour the preparation over the cherries in the mold. Sprinkle with 30g of flaked almonds. Bake for 25 minutes.
Preparation of the custard
Put 1 liter of milk and 1 vanilla bean split in half in the Thermomix bowl. Heat 8 Min./100°C/Stufe 1.
Whitening the egg yolks
In a salad bowl, separate the whites from the egg yolks. Add 150g of sugar little by little and the 8 egg yolks while mixing with a whisk. Blanch the eggs with the sugar.
Cooking the custard in the Thermomix
Pour the boiling milk over the egg + sugar mixture and mix well with a whisk. Put the preparation back into the Thermomix bowl. Cook 8 Min./80°C/Stufe 2. Let cool, stirring frequently while the cream is still very hot.
Adding the pistachio paste
Add 80g of pistachio paste to the cooled custard. Mix 10 Sek./Stufe 3.
Preparation of the ice cream
Pour the cooled cream into the ice cream maker bowl. Start the turbine for about 20 minutes. Add a few raw shelled pistachios, previously crushed. Give 2 or 3 turns of turbines to mix them with the ice cream.
Finished cooking? Great! 🎉
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Created by
Sarah Rousseau
2
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk (including lactose)
- Nuts: Almonds, Pistachios
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