Friday, September 17, 2010

Ground Cherry Flognarde

In the midst of everyday life and assignments, I'm hungry for something sweet and quick.  My snack supply from Indonesia has reached the level of near-bottom, and I'm actually quite sad to see those goodies are gone.  If only they could magically reappear in the box, I'll be happier.

Yesterday I brought home a bag-full of ground cherry.  The first time I saw the fruits, I thought of it as tomatillos, but after researching through the Internet, this was ground cherry or from the family of Physalis.  The fruit has husk like tomatillo and the flavor is similar to tomato with a hint of pineapple.  The plant is also a relative of tomato plant.  Nobody knew what to do with them at work, so I volunteered to bring home some and intended to make use of it.

Okay, so I knew all of those info, but what would I do with the fruits?  I finally chose clafoutis as the means and almonds for the texture and added flavor.  I took a liking to Simply Recipe's Cherry Clafoutis but I decreased the amount of the sugar used because 1 cup was simply too sweet for my taste.  Half cup of whipping cream replaced half of the milk used to make the dish creamier.  I divided the batter to two 8-inch round cake pan because I wanted to share it with my co-workers.  I wanted them so taste the fruits from a different perspective.  So yeah, the flognarde looked a little thin in the photos.  And wording aside, flognarde is a egg-custard dessert using similar technique and ingredients as clafoutis but using different fruits other than cherries.  So even though I'm using ground cherry, it's technically not real cherry ;)

The result?  It ranks high in the pleasure palate, leaving behind a luxurious taste of creamy custard along with fruity explosion of ground cherries in the mouth.

Ground Cherry Flognarde

Serves 6

2 cups fresh ground cherry, husks removed

2 tablespoons slivered almonds

3 eggs

1/2 cup sugar

1 tablespoon brown sugar

1/2 cup all-purpose flour, sifted

1/8 teaspoon salt

1/2 cup whole milk

1/2 cup whipping cream

3/4 teaspoon of almond extract

1 1/2 teaspoons of vanilla extract

Powdered sugar for dusting, if desired

Preheat the oven to 350F. Butter and lightly flour one 9x9-inch or two 8-inch round baking dish. Scatter the ground cherries and slivered almonds in the dish.

Whisk the eggs, sugars, salt, and flour together until smooth.

Add the milk, whipping cream, almond extract, and vanilla extract. Whisk until smooth. Pour into the baking dish.

Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. The finished batter will jiggle slightly when it's pull out of the oven which is normal. Place on a wire rack to cool. The flognarde will have puffed up quite a bit and will deflate while cooling. When cool dust the flognarde with powdered sugar if desired.

Source:  adapted from Simply Recipe's Cherry Clafoutis

1 comment:

  1. I think those are what we call cape gooseberry and still a family of buah ciplukan in Indonesia. I read about ciplukan just couple minutes ago on mas budi's blog.

    yes, I know cape gooseberry. cape gooseberry is Physalis peruviana and ground cherry is Physalis pruinosa, though the common name is interchangeable at times. the difference is that P.peruviana has purplish husk that curls up when ripe, while P.pruinosa has yellowish husk. and they're all relate to tomatillos