Cherry Clafoutis

For ovenproof ramekins of about 2 dl each, greased.

Mix powdered sugar, cherries, juice of one lemon and cardamom in a baking bowl, distribute evenly in the prepared ramekins.

Beat egg, yolks and powdered sugar in a baking bowl until the mixture is light in color. Stir the cornflour well with the fresh cream and the kirsch, mix into the egg mixture.

Whip the egg whites with the salt until stiff, fold into the mixture. Divide the mixture evenly among the cherries.

Bake: about twenty-five minutes in the lower half of the oven heated to 200 degrees. Remove clafoutis, cool slightly, dust with powdered sugar.

Eleonore’s decorating tip: pierce 8 cherries (with the stem end) with a fine needle, just cover with kirsch and marinate with the lid closed for about 24 hours. Drain cherries, turn in sugar to the other side, dry briefly.

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