- 4 eggs, separated
- 2/3 cup sugar
- 6 Tbs. all-purpose flour
- 2 tsp. vanilla extract
- 1 cup heavy cream
- 1/2 tsp. salt
- 1 1/2 lb. fresh cherries, pitted, or 1 1/4 lb.
frozen cherries, thawed and drained
- 1/2 tsp. lemon zest
- Pistachio ice cream for serving (see related
recipe at left)
In a large bowl, combine the egg yolks and 1/3 cup of the sugar. Using a handheld mixer, beat on medium-high speed until ribbons form, about 8 minutes. Add the flour, vanilla and cream. Reduce the speed to low and beat until completely blended, stopping the mixer occasionally to scrape down the sides of the bowl.
In a small bowl, using a handheld whisk, beat the egg whites and salt for about 30 seconds. Add the whites to the batter and beat with the mixer on low speed until incorporated, 1 to 2 minutes.
Preheat the prepared baking dish in the oven for 4 to 5 minutes.
In a bowl, stir together the cherries, the remaining 1/3 cup sugar and the lemon zest. Remove the pan from the oven, pour in the cherries and top with the batter. Bake until the clafoutis is set in the middle, 30 to 35 minutes. Serve warm with pistachio ice cream. Serves 6 to 8.