Bing Cherry Clafouti with Sweet Almond Cream
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5
6 reviews
Excellent
Bing Cherry Clafouti with Sweet Almond Cream
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Bing Cherry Clafouti with Sweet Almond Cream is a French dessert recipe made with fresh cherries. And, with almond-flavored homemade whipped cream on top, you don't want to skip treating yourself to this rustic dessert!
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Ingredients
- FOR THE CHERRY CLAFOUTI:
- 2 T. butter at room temperature, divided, unsalted
- ¼ c. sugar divided, 2 tablespoons, additional
- 3 c. Cherry about 1 lb. large unpitted cherries, fresh, pitted, sweet Bing variety
- ½ c. all-purpose flour
- pinch kosher salt
- 3 egg large
- ¼ c. yogurt plain or vanilla
- 1 tsp. vanilla extract
- 1 tsp. orange zest grated
- 1 c. milk
- FOR THE SWEET ALMOND CREAM:
- 1 c. heavy whipping cream
- ¼ c. powdered sugar
- 1 tsp. almond extract
Instructions
- Preheat the oven to 375°. Butter a 10″ pie pan with 1 tablespoon of the butter and sprinkle it with 1 tablespoon of the sugar. Put the cherries in the pan, arranging them in a single layer.
- Sift the 1/4 cup of sugar, flour, and salt into a medium bowl. In a separate bowl, whisk together the eggs, yogurt, vanilla, and orange zest until very smooth. Then whisk in the milk. Pour this egg mixture into the dry flour mixture, whisk to combine, and then pour over the cherries. Dot the surface with the remaining tablespoon of butter, and then sprinkle with the remaining tablespoon of sugar. Bake until puffy and golden brown, about 40 to 45 minutes. Let rest for 20 to 30 minutes before serving.
- Prepare your sweet almond cream by whipping it to a softly firm consistency. Add the powdered sugar and almond extract and whip for a few more seconds to combine.
- This clafouti really is best served warm and fresh, on the day it’s made. After the clafouti has had a chance to cool a bit, cut into pie-shaped wedges and add a dollop of soft and sweet almond cream to each slice.
Notes
- *Note: This really does look and taste best the day it’s made. It isn’t a dessert to make the day prior to serving to guests. The fresher, the better!
- *Note: The recipe author uses frozen pitted sweet cherries, thawed and drained. She says they will collapse to about 1-1/2 cups as they thaw.
- *Note: The recipe author uses frozen pitted sweet cherries, thawed and drained. She says they will collapse to about 1-1/2 cups as they thaw.
- adapted from Canning For a New Generation by Liana Krissoff – one of my latest favorite cookbooks!
Nutrition Information
Show Details
Serving
1
Calories
270kcal
(14%)
Carbohydrates
25g
(8%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
114mg
(38%)
Sodium
73mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 270kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 114mg | 38% |
| Sodium | 73mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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