Cherry and elderberry clafoutis {without milk – sans gluten}
Après les fraises c’est au tour des cerises de faire leur apparition et ça c’est juste le bonheur, oui le bonheur se résume au retour des fruits de printemps, « il en faut peu pour être heureux » Baloo, le livre de la jungle (oui je cite toujours mes sources !). Bref le bonheur c’est simple comme un clafoutis cerises et comme les fleurs ont le bonheur des dames (et des messieurs) je vous propose d’y ajouter du sureau. C’est donc aussi la pleine saison des fleurs de sureau, l’année dernière j’en avais fais un sirop And this year I suggest you infuse it in the milk of clafoutis, And I assure you it's just wonderful with the cherries. This year I also decided to change a little, I am normally from the clan which does not deny the cherries (The little almond taste etc…) But there you see I have a mini miss from 3 ans 1/2 At home so it changes the situation, So at home you do as you prefer (I don't want to influence anyone !).
This recipe for cherry clafoutis is gluten -free and free but free to adapt it to your desires !
- 500 grams of cherries
- 80 g cane sugar
- 2 eggs
- 40 tbsp rice milk
- 4 tablespoons of cornstarch
- 4 Rice flour tablespoons
- 1 pinch of salt
- From the margarine
- 1 Elder flower handle
- Heat the vegetable milk with the elderberries, Bring to a boil and let infuse covered 15 minutes. Filter the milk and let cool.
- Beat the eggs with 70 g sugar until the mixture becomes frothy. Then add the flour, starch, vegetable milk and salt. Let the dough rest 2 cool hours.
- Preheat the oven to 180°.
- Butter a pie dish with a little margarine and sugar it with the 10 g of sugar remaining.
- wash, hill and pit the cherries then put them in the dish.
- Pour the preparation over it and bake 35-40 minutes.
Emilie
Clem
20.5.17Hi Emily, I am your blog (and even the one before) for a long time now, And even if I appreciate lots of things in your work, I allow myself as you speak to quote its sources today: This is something you don't do for your recipes, And I find it a shame, Because you might think you appropriate the work of others, Even if it is not always the case. I know you are a follower of American cooking blogs, And for the most part precisely these bloggers are made up of it to always say their inspiration and quote the source(s) departure. Voilà, It may not be my place to say that, But as a blogger I think it's important to think about it… Good day !
Emilie
23.5.17Hello Clem, thank you for your note ! You are right I never quote my sources simply because I don't have one ! My work is based on my inspiration and I never copy and reproduce a recipe from others. I guess, vu le nombre de recettes qu’il y a ici, qu’il y a surement de choses qui ressemble à d’autres vu ailleurs mais cela n’est pas voulu.
J’espère avoir répondu à ta remarque !
Good day !