“CHECO” – CLAFOUTIS WITH CHERRIES AND COCONUTS
I learned to listen both from the elderly and from those who are very young because it shifts the mental center from a different point of view: listening to the elderly is good because the baggage of experience that a person who has lived a whole life has is rich unimaginable; listening to those who are young opens you to today’s world, to news that seem obvious or unimportant but the “today” of a child or teenager is the foundation of their future, the basis of their memories and of the world that they they will build.
So I listen, I elaborate, I learn with a watchful and curious eye. So from the “philosophical-cultural-sentimental” we move on to today’s dessert which is called CAKE CHECO because Maria – a very sweet, curious and lively puppy – told me that she likes my desserts and my photos but that I absolutely must give to every dish a name … can I not follow the advice of my little friend? 🥰
1/2 kg of cherries
100 grams of sugar
200 ml of cream
50 ml of rum
60 grams of flour 00
30 grams of coconut flour
1 teaspoon of vanilla extract
Remove the stones from the cherries and cut them in half. Grease a baking dish and sprinkle it with butter, then cover the bottom with the cherries. In a bowl combine the eggs, sugar, vanilla, flour and rum. Mix evenly until the mixture is smooth and homogeneous. Cover the pan with the mixture. Bake at 180 ° for 35/40 minutes, until the surface is golden. Garnish with coconut flour and fresh cherries.
ABRUZZO albumi AVENA CIOCCOLATO cioccolato bianco COLAZIONE FIT colazione light dolce gluten free emanuele perati gluten free MANDORLE milani milani frutta secca NUTELLA pancakes pensieri croccanti PORRIDGE ricetta abruzzese RICETTE ABRUZZESI RICETTE SENZA GLUTINE RICOTTA RISOTTO SENZA GLUTINE SPAGHETTI waffles