This white chocolate cherry Clafoutis is soft, moist, rich, sweet and fresh at the same time. It is low-carb, sugar-, gluten-, and guilt free. Superb alongside the afternoon tea.
Time: 1 hour
7 oz. (200 g) sugar free stevia or tagatose sweetened white chocolate
1/3 cup (80 ml) heavy cream
3 eggs, yolk and white separated
2 tablespoons almond flour
2 tablespoon coconut flour
1 teaspoon locust bean gum
1 teaspoon baking powder
1/2 cup cherries (120 ml), pits removed
2-3 tablespoons tagatose*
1/2 teaspoon locust bean gum
* If you use sweet cherries you probably don’t need more than a little tagatose, and if you use sour cherries you probably need about 3 tablespoons. The sweetness of the cherries vary a great deal. Add the tagatose a little at the time to avoid making it too sweet.
In a medium stainless-steel saucepan, combine the cherries and tagatose, and bring to a simmer over medium heat. Keep it at a simmer until the cherries are just tender, 5 – 10 minutes. Add the locust bean gum, and let it simmer for one more minute. Taste to see if it need more tagatose. Remove from heat.
Preheat the oven to 320° F (160° C). Melt cream and chocolate together in a small saucepan over low heat. When the chocolate is melted remove from heat and stir in the egg yolks. Whisk the eggs whites with one tablespoon tagatose until stiff and shiny. Sift the almond flour, coconut flour, baking powder and locust been gum. Now, fold the flour mix in the egg whites and pour the batter into a greased skillet, approximately 10 inches (25-26 cm), or several smaller ones. Spoon over the cherries, but save a little for decorating. Bake for 35 – 40 minutes.
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