Aimer faire plaisir à ceux qu'on aime

Ingredients

• 125 ml (1/2 cup) 35% cream
• 125 ml (1/2 cup) Le Fleurmier de Charlevoix
• 4 eggs
• 180 ml (3/4 cup) granulated sugar, plus 15 ml (1 tbsp.) to coat the gratin cups
• 250 ml (1 cup) almond powder
• 15 ml (1 tbsp.) cornstarch
• 60 ml (1/4 cup) melted butter, plus 15 ml (1 tbsp.) to grease the gratin cups
• 1 jar (540 ml or 19 oz) pitted red Morello cherries*
• 60 ml (1/4 cup) slivered almonds
• 15 ml (1 tbsp.) powdered sugar

Preparation

Preheat oven to 350° F (180° C).

In a saucepan, heat the cream. Add the cheese and mix well, until completely melted. Set aside.

In a bowl, use an electric mixer to beat the eggs together with 180 ml (3/4 cup) of sugar, until it takes a very light and foamy texture (about 8 minutes). Alternating with the cream and melted cheese mix, gradually add the almond powder and cornstarch to the eggs. Add 60 ml (1/4 cup) of melted butter and mix well.

Coat 4 individual gratin cups with butter and sugar. Pour the mixture into the cups until they are three-quarters full. Add Morello cherries on top of the mixture in each cup. Bake about 8 minutes. Top with slivered almonds and sprinkle with powdered sugar. Cook another 4 minutes, until the clafouti pastries turn golden. The pastries are cooked when a knife inserted into the centre comes out clean.

*Small cherries sold in glass jars in most grocery stores.