Stone Fruit Clafouti with Lemon Verbena Gelato
Source: John Toulze, the girl and the fig
This was demonstrated at CUESA's Market to Table Program on July 16, 2010.
7 ounces flour
7 ounces sugar
1 pinch of salt
20 ounces milk
4½ ounces melted butter
5 oz Armagnac (ok to substitute brandy)
14 ounces stone fruit, halved (apricots, peaches, nectarines, cherries, etc.)
1 cup lemon verbena leaves
1 cup milk
2 cups heavy cream
7 egg yolks
2/3 cup sugar
For the clafouti
- Preheat oven to 350° F. Sift together flour, sugar & salt. Place flour mixture in a large bowl, form a well and using a fork mix in milk, melted butter, Armagnac & eggs. Beat until smooth. Place stone fruit face down in a greased cake pan and cover with milk-egg mixture.
- Bake clafouti in the oven for 45 minutes or until toothpick comes out clean. Serve at room temperature.
For the gelato
- In a sauce pot warm lemon verbena leaves with milk & cream. Remove from heat and let steep to desired flavor intensity.
- Whisk together eggs and sugar until light pale, add salt. Strain milk mixture and slowly work it in egg mixture. Place mixture in a thick bottomed sauce pan and cook, stirring continuously over medium flame, until mixture reaches 175°F. Immediately remove from heat and chill. Place in an ice cream maker and follow manufacturer instructions.