Pressure Cooker Cherry Clafouti2022-02-09
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(4 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat1.5 g
Trans Fat1.1 g
Unsaturated Fat0.9 g
Cherry pie cooked in a pressure cooker. A classic, rustic French dessert that is perfect for breakfast or dessert, this cherry clafouti is made in a pressure cooker.
What is acherry clafouti?
A cherry clafouti is a French dessert made with cherries, eggs, sugar, and flour. It is cooked in the oven for a short time before it is served.
The dish gets its name from its similarity to the traditional French dessert called “clafouti” which means ‘to break open’ in Occitan. The dish was first invented by chef Michel Guérard and has been popularized by chef Julia Childs.
Can I put other fruit in my cherry clafouti?
Yes, you can put other fruit in your cherry clafouti. Some people use other types of berries such as strawberries, raspberries, blackberries, and blueberries. Others use apples, pears, or peaches.
What does the crust taste like in this dessert?
The crust of a clafouti is supposed to be crispy and should taste like a really good cookie.
In the case of a cherry clafouti, the crust should be light and buttery. It has to be thin enough so that it doesn’t get soggy, but thick enough so that it doesn’t break when you take a bite.
Pressure Cooker Cherry Clafouti
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- 2 cups pitted cherries
- 3/4 cup (180 ml) low-fat sour cream
- 4 large egg yolks, at room temperature
- 1/3 cup (80 ml) honey
- 1/4 cup (60 ml) whole milk
- 1 tablespoon vanilla extract
- 1/2 cup all-purpose flour
Grease a 2-quart (2 L) baking dish. Arrange the rack inside a pressure cooker. Pour in 2 cups (500 ml) of water.
Place pitted cherries in the bottom of greased baking dish.
In a large bowl, combine sour cream, egg yolks, honey, milk, vanilla extract, and salt. Mix well. Stir in all-purpose flour until completely dissolved. Pour the batter over the cherries in the baking dish.
Make an aluminum sling. Set the baking dish on top of it. Use the sling to lower the baking dish onto the rack in the pressure cooker. Fold the ends of the aluminum sling, so they will fit inside the cooker.
Set the burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set a timer to cook for 20 minutes.
Open the pressure cooker, using the Quick Release method. Using an aluminum sling, transfer the hot baking dish to the wire cooling rack. Allow cooling for 10 minutes. Slice cherry clafouti and serve immediately.