Rice clafoutis with cherries
4 servings
135 minutes
Rice clafoutis with cherries is an original interpretation of a French dessert with an Italian twist. Instead of traditional wheat flour, rice flour is used, making the texture more delicate and airy. The deep chocolate hue of cocoa complements the sweetness and slight tartness of the cherries, creating a harmonious flavor balance. This dessert is perfect for a morning breakfast or an exquisite dinner finale. With the use of a sugar substitute, it becomes accessible even for those monitoring their sugar intake. Served chilled and dusted with powdered sugar, it adds an elegant lightness. Clafoutis can be complemented with a scoop of vanilla ice cream or fresh berries to highlight its delicate texture and refined taste.
1
Mix the dry ingredients and add the eggs.
- Rice flour: 100 g
- Cocoa: 30 g
- Sugar substitute: 6 g
- Chicken egg: 3 pieces
2
Gradually add milk to knead a homogeneous liquid dough.
- Milk: 300 ml
3
Grease the baking pan with butter, sprinkle cherries on the bottom, and pour the batter over everything. The cherries will float up, and that's how it should be.
- Frozen cherries: 250 g
4
Place in a preheated oven at 180 degrees and bake for 45 minutes. Or in a multicooker on the baking mode for one hour.
5
Let it cool completely in the mold.
6
Sprinkle with powdered sugar before serving.
- Powdered sugar: 1 teaspoon