Here is Chef Bruce's Cherry Clafouti recipe, with which he tantalized us on Saturday morning's show.

 

 

 

 

 

Salt Spring Chevre & cherry clafouti with a rye caramel

 

Cherries are one of the great summer fruits. The chevre from SSI cheese gives the dish a lovely tang and is better than any cream cheese you can find.

 

For the chevre custard:

 

12 ounces soft chevre, such as Salt Spring chevre absolutely fresh

3 tablespoons white sugar

4 large eggs separated

2 teaspoons flour

4 ounces whipping cream

1 tsp. vanilla

1/4 teaspoon freshly grated nutmeg

 

 

In a bowl cream the chevre with the sugar and vanilla. Add the egg yolks and beat to combine. Whisk in the flour and whipping cream. In a separate bowl whisk the egg whites until stiff. Fold the egg whites into the chevre mixture. Reserve the mixture.

 

For the cherries:

 

One pound cherries, pitted

1 tbsp. minute tapioca

One quarter cup cane sugar

 

In a bowl combine the cherries, tapioca, and sugar and mix to coat the cherries. Allow the mixture to sit while you prepare the chevre custard.

 

 

To assemble the clafoutis:

 

the reserved cherries

the reserved chevre custard

4 biscotti, ground into crumbs

1 tablespoon soft butter

 

Pre heat the oven to 375 degrees.

            Rub the inside of six 8 ounce ramekins with the soft butter. Place some biscotti crumbs in each ramekin and tilt and swirl until the insides are coated with biscotti crumbs. Combine the rhubarb and chevre custard and divide the mixture between the ramekins. Place on a parchment lined baking sheet and place in the pre heated oven.

            Bake for 25 minutes or until the custard is brown, puffy and set. Remove from the oven and serve warm with the caramel and biscotti.

  

for the caramel sauce ~

 

1/4 cup raw sugar (demerara or turbinado)

1 tbsp. unsalted butter

one cup whipping crème

one half vanilla bean, split

2 oz. rye whisky

 

In a large heavy bottomed pot melt the sugar with the butter.  When  the sugar has melted add the vanilla bean and carefully add the rye to the mixture it will steam and hiss don't worry. Add the cream and stir well. If the sauce is lumpy don't worry continue stirring the sugar will melt and the sauce will become smooth.

Bring to a boil and cook for 3-4 minutes remove from the heat and serve with the clafouti.