Cherry clafoutis is a bit like Proust's madeleine of my childhood summers. My grandmother, originally from Limousin, always prepared a huge one for family meals. The smell of cherries baking in the oven, mixed with the sweetness of the dough, is an indelible olfactory memory. I revisited her recipe by adding a touch of pistachio, a nod to my travels in Sicily, where this flavor is omnipresent. Cherries, of course, are the main ingredient. Choose them ripe, full of sunshine, for maximum flavor. The clafoutis dough is a delicate balance between flour, which provides structure, eggs, which bind everything together and give it fluffiness, and milk, which ensures hydration. The pistachio aroma subtly enhances the taste of the cherries, without masking it. The flaked almonds, for their part, provide a welcome touch of crunch. For preparation with Thermomix®, it is important not to overwork the dough, to prevent it from becoming elastic. The mixture should be homogeneous, but not over-whipped. Cooking is also crucial: the clafoutis should be golden brown on top, but still slightly wobbly in the center. Pistachio ice cream is the icing on the cake, so to speak! Pistachio paste is the key ingredient to obtain an intense and authentic flavor. The custard, prepared with Thermomix®, is the base of this ice cream. Vanilla brings a warm and comforting note. Feel free to add a few crushed pistachios at the end of churning for a more interesting texture. For a vegan version, you can replace cow's milk with almond or soy milk, and eggs with applesauce or almond puree. You can also vary the pleasures by adding other red fruits, such as raspberries or blueberries. A pinch of cardamom or orange blossom can also bring a touch of originality. Serve the clafoutis warm, accompanied by a quenelle of pistachio ice cream and a few crushed pistachios. A glass of sweet white wine, such as Sauternes or Monbazillac, will perfectly accompany this dessert. The clafoutis keeps well in the refrigerator for 2 to 3 days. The ice cream, for its part, can be kept for several weeks in the freezer. You can prepare the custard in advance and keep it in the refrigerator until the moment you churn the ice cream.

Clafoutis with Cherries and Pistachios, Artisan Ice Cream

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Description

Ingredients (14 ingredients)

Preparation (8 steps)

Preparation of the cherries

Preparation of the clafoutis batter

Baking the clafoutis

Preparation of the custard

Whitening the egg yolks

Cooking the custard in the Thermomix

Adding the pistachio paste

Preparation of the ice cream

Finished cooking? Great! 🎉

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