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Ванильный клафути с вишней

p_O.jpg

Ингредиенты (4 порции)
 

Вишня 650 г
Сахар 4 столовые ложки
Кирш 4 столовые ложки
Яйцо куриное 3 штуки
Мука пшеничная 50 г
Молоко150 мл
Крем творожный200 мл
Экстракт ванильный1 чайная ложка
Пудра сахарнаяпо вкусу

Способ приготовления (1 час) 
1. Вишни очистить от косточек, стараясь при этом сохранить их целыми. 
2. Разогреть духовку до 190 градусов. Выложить вишни на дно формы, смазанной маслом, вместимостью 1 литр. Побрызгать киршем и посыпать сахаром. 
3. Яйца взбивать миксером в течение примерно 1–2 минуты. Добавить муку и оставшийся сахар, затем добавить оставшийся кирш, молоко, крем и ваниль. 
4. Вишню равномерно полить тестом и запекать 40 минут до бледно-золотистого цвета. Дать остыть до комнатной температуры, посыпать сахарной пудрой и подавать.

 
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p_O.jpg

Ингредиенты (4 порции)
 

Вишня 650 г
Сахар 4 столовые ложки
Кирш 4 столовые ложки
Яйцо куриное 3 штуки
Мука пшеничная 50 г
Молоко150 мл
Крем творожный200 мл
Экстракт ванильный1 чайная ложка
Пудра сахарнаяпо вкусу

Способ приготовления (1 час) 
1. Вишни очистить от косточек, стараясь при этом сохранить их целыми. 
2. Разогреть духовку до 190 градусов. Выложить вишни на дно формы, смазанной маслом, вместимостью 1 литр. Побрызгать киршем и посыпать сахаром. 
3. Яйца взбивать миксером в течение примерно 1–2 минуты. Добавить муку и оставшийся сахар, затем добавить оставшийся кирш, молоко, крем и ваниль. 
4. Вишню равномерно полить тестом и запекать 40 минут до бледно-золотистого цвета. Дать остыть до комнатной температуры, посыпать сахарной пудрой и подавать.
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p_O.jpg

Ингредиенты (4 порции)
 

Вишня 650 г
Сахар 4 столовые ложки
Кирш 4 столовые ложки
Яйцо куриное 3 штуки
Мука пшеничная 50 г
Молоко150 мл
Крем творожный200 мл
Экстракт ванильный1 чайная ложка
Пудра сахарнаяпо вкусу

Способ приготовления (1 час) 
1. Вишни очистить от косточек, стараясь при этом сохранить их целыми. 
2. Разогреть духовку до 190 градусов. Выложить вишни на дно формы, смазанной маслом, вместимостью 1 литр. Побрызгать киршем и посыпать сахаром. 
3. Яйца взбивать миксером в течение примерно 1–2 минуты. Добавить муку и оставшийся сахар, затем добавить оставшийся кирш, молоко, крем и ваниль. 
4. Вишню равномерно полить тестом и запекать 40 минут до бледно-золотистого цвета. Дать остыть до комнатной температуры, посыпать сахарной пудрой и подавать.
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