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    This is a French dessert that is served warm, traditionally it was cooked with the cherry stones still in. If you don't have Kirsch you can use the juice from 5 cherries or cherry syrup.

    Serves: 8 

    • 375g pitted fresh sweet cherries
    • 1 tablespoon unsalted butter
    • 3 tablespoons plain flour
    • 1/2 teaspoon salt
    • 1/4 cup (60g) white sugar
    • 8 egg whites
    • 1 cup (250ml) skim milk
    • 1 cup (250ml) thickened cream
    • 1 vanilla bean, split lengthwise and crushed
    • 3 tablespoons kirsch (cherry brandy)
    • 1 tablespoon icing sugar, for dusting

    Preparation:40min  ›  Cook:45min  ›  Ready in:1hour25min 

    1. Preheat the oven to 165 degrees C. Grease a 25cm flan tin or a similar sized baking dish.
    2. Spread out the cherries in the bottom of the prepared flan tin and set aside.
    3. In a small bowl whisk together the flour, salt and sugar. In a medium bowl whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the batter and pour it over the cherries.
    4. Bake for 45 minutes in the preheated oven or until puffed and browned. Let cool until the top sinks in slightly. Dust with icing sugar before serving.

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