CLAFOUTIS WITH CHERRIES AND COCONUT
I learned to listen both from the elderly and from those who are very young because it shifts the mental center from a different point of view: listening to the elderly is good because the baggage of experience that a person who has lived a whole life has is rich unimaginable; listening to those who are young opens you to today’s world, to news that seem obvious or unimportant but the “today” of a child or teenager is the foundation of their future, the basis of their memories and of the world that they they will build. So I listen, I elaborate, I learn with a watchful and curious eye. So from the “philosophical-cultural-sentimental” we move on to today’s dessert which is called CAKE CHECO because Maria – a very sweet, curious and lively puppy – told me that she likes my desserts and my photos but that I absolutely must give to every dish a name … can I not follow the advice of my little friend?
Ingredienti
- 1/2 kg of cherries
- 3 eggs
- 100 grams of sugar
- 200 ml of cream
- 50 ml of rum
- 60 grams of flour 00
- 30 grams of coconut flour
- 1 teaspoon of vanilla extract
Preparazione
- 1
Remove the stones from the cherries and cut them in half.
- 2
Grease a baking dish and sprinkle it with butter, then cover the bottom with the cherries.
- 3
In a bowl combine the eggs, sugar, vanilla, flour and rum.
- 4
Mix evenly until the mixture is smooth and homogeneous.
- 5
Cover the pan with the mixture.
- 6
Bake at 180 ° for 35/40 minutes, until the surface is golden.
- 7
Garnish with coconut flour and fresh cherries.
