Monday, 17 August 2015

Cherry Clafoutis with Ground Almond

This is part of my cooking craze last month on the summer holiday in North Wales, and these cherries were from our PYO. The cherries were very sweet and big. I had too many to eat fresh so I decided to make the rest for this French pudding that I never made before. 

Well I search this recipe from google and I chose Waitrose recipe since I like the use of ground almond (many recipe just use all purpose flour). I like it because  ground almond will make the texture of this pudding lighter. I change the recipe a bit though.

I was very happy my first attempt of cherry clafoutis was really enjoyed by whole family.

Ingredients / Bahan- Bahan 

500 gr cherries, stoned
500 gr cherry, buang isinya

10 tbsp  sugar, plus extra to serve (or more if you wish)
10 sdm gula pasir (atau lebih jika suka)

2 tbsp cherry brandy
2 sdm cherry brandy

75 gr salted butter
75 gr salted  butter

50 gr plain flour
50 gr tepung terigu (segitiga biru)

50 gr ground almonds
50 gr tepung almond (kalau sulit mencari, blender saja almond rajang, karena lebih mudah dijumpai di Indonesia)

1 medium egg, plus 3 egg yolks
1 telur ukuran sedang, ditambah 3 kuning telur

1 tsp vanilla extract
1 sdt vanili

1  lemon or lime, zest finely grated
1 lemon atau jeruk nipis, parut kulit bagian luar, tidak ikut putihnya

160 ml whole milk
160 ml susu full cream

160 ml whipping cream / double cream
160 ml whipping cream / double cream

Methode / Cara memasak

Mix together the cherries, 1 tbsp  sugar and the cherry brandy and leave to marinate for 2 hours to maximise the fruit’s flavour.
Campur 1 sdm gula dan cherry dan juga cherry brandy, sisihkan selama 2 jam agar mendapatkan aroma yang kuat

Preheat the oven to 190C
Panaskan oven ke 190 C

In a small saucepan, heat the butter until it turns a golden hazelnut colour and leave to cool. 
Panaskan butter sampai meleleh dan berwarna kecoklatan (untuk mendapatkan aroma butter yang kuat), sisihkan 

Brush inside the baking dish of your choice, as you can use individual ramekin dish or larger dish, preferably 20 cm x 5 cm deep baking dish, with 1 tbsp of the melted butter
Olesi bagian dalam loyang pilihan anda, bisa gunakan ramekin dish atau loyang yang lebih besar, sebaiknya gunakan 20 cm x 5 cm, dengan 1 sdm dari butter yang dilelehkan

 Add 3 tbsp  sugar and shake the dish to coat it. This will create a lovely crust round the pudding while it cooks.
Taburkan 3 sdm gula untuk melapisi loyang. Ini akan membuat pinggiran pudding mengering dan renyah sewaktu dipanggang

In a bowl, mix the flour, ground almonds and make a well in the middle. Put the eggs, egg yolks, remaining 6 tbsp sugar, vanilla extract and lemon zest into the well. Using a whisk, slowly incorporate the egg mixture into the flour until it has a smooth consistency. Gradually whisk in the milk, then the cream and finally the cooled, browned butter.
Campur rata tepung dan tepung almond dalam mangkok adonan, buat lubang ditengah. Letakkan telur dan kuning telur dan sisa gula (6 sdm atau lebih jika suka), vanili, parutan kulit lemon dalam lubang tadi. Perlahan aduk adonan dengan bubble whisk atau mixer sampai rata dan halus. Sambil terus dimixer, perlahan-lahan masukkan susu, kemudian krim dan akhirnya butter yang telah dilelehkan tadi.

Combine the mixture with the cherries and their juices; pour into the buttered, sugared baking dish to come three quarters of the way up the sides. Bake in the oven for 35–45 minutes.
Campur adonan dengan cherry termasuk airnya, masukkan ke dalam loyang kira-kira 3/4 tinggi loyang. Panggang selama 35 - 45 menit.

The clafoutis is cooked when the blade of a knife inserted into the mixture comes out completely clean. To serve, sprinkle over some more sugar if you wish
Clafoutis sudah masak jika ditusuk dengan pisau dan keluar bersih. Hidangkan dengan taburan gula extra jika suka.

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