Cherry-Pistachio Clafoutis

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Cherry-pistachio clafoutis

Et must-see blandt desserter, clafoutis er en klassiker af fransk køkken.

Her er en lækker variation med cherry-pistachio clafoutis.

Forberedelsestid: 15 min
Tilberedningstid: 45 min

Ingredienser til 4 personer

  • 600 g kirsebær
  • 100 g sukker
  • 3 æg
  • 100 g mel
  • 25 cl mælk
  • 20 cl flydende creme
  • 80 g pistacienødder natur skalet
  • 1 dråbe aromamandel bitter

Opskrift på cherry-pistachio clafoutis

Forvarm ovnen til 180° C.

  • Vask kirsebærene, tør og sten dem.
  • Næsten knuste pistacienerne i en mørtel med en pistle.

I en salatskål,

  • Bryd æggene og slå dem med sukkeret med gaffelen.
  • Tilsæt successivt mel, mælk, fløde og pistacienødder og bland godt til glat og homogent.
  • Parfume med en dråbe mandel smag (pas på, brug med moderation!
  • Den bitre mandel er meget kraftfuld parfume, som i alt for stor mængde kan tage alt i form af smag).
  • Spred kirsebærene i en gratinskål (eller i individuelle cremebrûlée-pander).
  • Hæld clafoutisene og bages i 45 minutter.
  • Serveres varmt eller koldt.

Achievable med alle frugter af sæson.

Madlavningstip:

Traditionelt, i clafoutisKirsebær er ikke pitted; I så fald pas på at advare dine gæster!

At kaste kirsebærne, der er mekaniske blyanter ret effektive, men den enkleste stadig at åbne dem i to for at fjerne kernen.

God appetit!

Fotokreditter: © EU / MAAF / FAM / Interfel / T. Antablian

Cherry-Pistachio Clafoutis

FAQ - 💬

❓ Why is my cherry clafoutis rubbery?

👉 With your clafoutis perhaps reduce the cooking time by five to 10 minutes or turn the oven down by 10 degrees. Make sure the eggs are the right size as too much egg white to flour will make a more rubbery texture.

❓ What does a clafoutis taste like?

👉 What Does a Clafoutis Taste Like? Clafoutis is a dessert that can be described as a flan, pancake and soufflé in one. Though it's sweet, it's not overbearing and has a mild, fruity taste. The texture will remind you of a thick custard or pudding and the baked pieces of fruit seem to melt in your mouth.

❓ Is clafoutis supposed to be rubbery?

👉 Is clafoutis supposed to be rubbery? Cherry clafoutis should not be rubbery. While clafoutis does not have the same texture as cake (it's more of a cross between flan and cake), it should remain silky and moist.

❓ Why is it called clafoutis?

👉 The name clafoutis comes from the verb clafir, a rustic old word that means “to fill,” because after you arrange the fruit on a buttered baking dish, you fill the pan with eggy batter.

❓ How do you know when a clafoutis is done?

👉 How Do I Know When My Clafoutis Is Done Baking? Once your clafoutis has turned golden brown on the top, you can test for its doneness. Insert a toothpick in the middle of the clafoutis, avoiding any cherries. If it comes out clean, you can take it out of the oven.

❓ Should clafoutis be runny?

👉 Should cherry clafoutis be runny? No, it shouldn't. The center should be moist rather than runny. If your cherry clafoutis comes out runny, it may be your baking conditions or that the cherries you used were too watery.

❓ How do you eat clafoutis?

👉 Enjoy It Warm or Cold Traditionally, clafoutis is topped with powdered sugar to accentuate the look of the fruit, but this is optional. Add a side of whipped cream if you like. If I'm eating it hot, I like mine with cold vanilla ice cream—even though, yes, that's like eating two kinds of custard on the same plate.

❓ Why is my clafoutis runny?

👉 Should cherry clafoutis be runny? No, it shouldn't. The center should be moist rather than runny. If your cherry clafoutis comes out runny, it may be your baking conditions or that the cherries you used were too watery.

❓ What are clafoutis in English?

👉 /ˌklæf.uːˈtiː/ uk. /ˌklæf.ˈuːˌtiː/ a sweet dish containing fruit, especially cherries, and a sweet batter (= a mixture of milk, eggs, sugar and flour), baked in the oven: Remove the clafoutis from the oven and allow it to cool a little. He baked a cherry and almond clafoutis for dessert.

❓ Can I freeze a cherry clafoutis?

👉 You can store leftovers in the refrigerator and warm slices in the microwave for about 20 seconds. However, clafoutis does not freeze well. Because of the fruit, it can get very soggy and ruin the custardy texture. If must freeze it, slice into individual portions and wrap each slice extremely well to protect from air.

❓ How do you know clafoutis is cooked?

👉 How Do I Know When My Clafoutis Is Done Baking? Once your clafoutis has turned golden brown on the top, you can test for its doneness. Insert a toothpick in the middle of the clafoutis, avoiding any cherries. If it comes out clean, you can take it out of the oven.

❓ What is Cherry clafoutis made out of?

👉 What is cherry clafoutis? Super-creamy and custardy in texture, it's almost like a cross between flan and cake. The main ingredients: sugar, eggs, flour, and cherries. But the secret ingredient is really amaretto.

❓ How do you make the perfect clafoutis?

👉 Raymond Blanc shares his simple recipe for a classic clafoutis. Other stone fruits would also work well in this dish. Try peaches, plums or apricots. Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.) Preheat the oven to 180C/350F/Gas 4.

❓ What's the best fruit for a clafoutis?

👉 Cherries are classic in a clafoutis but they can be made with all sorts of fruit. Apples, blackberries, and plums are all traditional. Sturdy and dense fruits are best! Tried this recipe? Let us know how it came out in the comments below!

❓ Should clafoutis be cooked warm or cold?

👉 To finish, sprinkle with caster sugar and serve warm. Bake the clafoutis before you start your meal so that it is at just the right temperature when you eat it – it should be warm but not hot. This recipe is from...

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Video: Cherry Clafoutis Recipe - How to Make A French Clafoutis.

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