Ingredients
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120 gEggs
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80 gEgg Yolks
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100 gSugar
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70 gAlmond Flour
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10 gFlour
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250 gSkim Milk
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10 gKirsch
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3 lbs.Cherries, pitted and halved
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800 gGreek Yogurt
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40 gHoney
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10 gMatcha Green Tea Powder
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Water, as needed, about 60 g
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Curly Tulles, recipe follows
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Sweetened Whipped Cream
Preparation
Combine eggs, yolks and sugar, and mix in flours, milk and kirsch. Arrange cherries in greased silicone molds and pour in batter. Bake at 350ºF until the clafoutis are set and an inserted toothpick comes out clean.
Combine yogurt and honey, and whisk in matcha. Thin with water to desired sauce-like consistency.
To plate, place clafoutis on the center of a plate, and spoon sauce to the left of the clafoutis. Add small quenelle of whipped cream and curly tulle.
To make curly tulles: Whip together 150 grams of sugar with 120 grams of egg whites. Fold in 113 grams: of softened, unsalted butter. Mix in 64 grams of flour and 4 grams of vanilla extract and a pinch of kosher salt. Transfer to a piping bag with a small, plain tip. Pipe batter in straight 5-inch. lines approximately ¼-inch. wide, and bake in a preheated 350ºF oven until just golden. Working quickly, use a knife steel to curl.
Regional Executive Chef Andrew Cain - Northern Westchester and Phelps hospitals, Tarrytown, New York