Esta es una exhibición prevé de cómo se va ver la receta de 'Cherry Chocolate Amaretto Clafoutis' imprimido.

Receta Cherry Chocolate Amaretto Clafoutis
by Foodessa

Cherry Chocolate Amaretto Clafoutis

My version of a classic, rustic, French crêpe batter dessert.

Can also be made with 6 x (1 cup / 250ml) ramekins.

For a dedicated post...refer to:
http://www.foodessa.com/2017/07/cocktail-by-cherry-chocolate-amaretto.html

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Francia French
  Raciónes: 6

Ingredientes

  • (American / Metric measures)
  • .
  • . > BASE:
  • . ~ 1 lb. (450g) (about-60 medium) pitted, sweet cherries
  • . 3 Tbsps. (45ml) Amaretto liquor *
  • . 2 Tbsps. (30ml) confectioners' sugar
  • . 2 Tbsps. (30g) unsalted butter to grease dish(s)
  • . 1 Tbsp. (15g) granulated sugar for coating
  • . 1/4 cup (55g) bittersweet chocolate chips
  • . > BATTER:
  • . 4 xLarge eggs
  • . 1/4 cup (55g) granulated sugar
  • . 1 tsp. (5ml) pure Almond extract
  • . pinch of sea salt
  • . 2 cups (500ml) 2% milk
  • . 1/4 cup (40g) All Purpose flour
  • .
  • . confectioners' sugar for garnish (optional)
  • . > Note: thawed, frozen cherries can be used

Direcciones

  1. . Generously butter a shallow, 10 inch (26cm) ovenproof dish or six shallow ramekins. Place onto a baking pan.
  2. . > BASE: In a medium bowl, pour the liquor over the cherries. Sprinkle the confectioners' sugar and toss to coat. Cover the bowl and let it macerate for 1 hour or more.
  3. . Later, strain the cherries and keep the remaining cherry syrup-like liquid for other uses such as a base for beverages.
  4. . Sprinkle the sugar evenly throughout to base of the baking dish or ramekins. Add in the cherries and sprinkle in the chocolate. Set aside.
  5. . Pre-heat the oven to 375F/190C/Gas5. Position the oven rack in the center of the oven.
  6. . > BATTER: Place all the remaining batter ingredients into a blender. Pulse a few times and continue with a blitz of a few seconds. Pour the batter over the prepared fruit filled oven-proof dish.
  7. . BAKE for 50 minutes or until puffy and lightly browned. Shallow ramekins need only 20 minutes. Remove the dish(s) from the oven and let rest about 1 hour before serving it warm.
  8. . Optional: Dust with confectioners' sugar, cut into wedges and serve. >> Note: Although this dessert is best eaten warm it can also be enjoyed at room temperature as well as cold.
  9. . VARIATION: This fruit flan tart can be made with apricot, any berry and peach.
  10. . Happy baking from Claudia's kitchen...FOODESSA.com