Photo: Jennifer Causey; Styling: Amy Stone
When beating such a small amount of egg white (you only need one) to soft peaks, it's easy to do by hand. Just place the white in a medium bowl, and beat vigorously with a whisk; it should take about a minute.
How to Make It
Step 1
Preheat oven to 400°.
Step 2
Place cranberries in a small bowl; cover with boiling water. Let stand 10 minutes; drain.
Step 3
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and 1/8 teaspoon salt.
Step 4
Whisk together milk, cream, liqueur, almond extract, 2 eggs, and 1 yolk.
Step 5
Gradually sift flour mixture into milk mixture, whisking until smooth. Fold in egg white. Set aside.
Step 6
Heat a 10-inch ovenproof skillet over medium-high heat. Add butter; swirl until butter melts. Add cherries and cranberries; sauté 3 minutes.
Step 7
Remove skillet from heat. Pour batter evenly over fruit mixture.
Step 8
Bake at 400° for 14 minutes or until lightly browned and a toothpick inserted in center comes out mostly clean. Let stand 10 minutes before serving.
Step 9
Combine ricotta, 1 tablespoon sugar, cinnamon, and 1/8 teaspoon salt.
Step 10
Grate 1/2 teaspoon rind from tangerines; stir into ricotta mixture.
Step 11
Cut tangerines into sections; discard membranes. Top warm clafoutis with ricotta mixture and tangerine sections.
Step 12
VARIATION
Step 13
Cranberry-Pear Clafoutis: Use 1 cup chopped peeled ripe Anjou pear in place of cherries. Omit almond extract. Skip the ricotta; garnish with 1 tablespoon powdered sugar, 1 ounce crumbled blue cheese, and 1/4 cup chopped toasted walnuts. SERVES 8 (serving size: 1 clafoutis piece, 1 1/2 teaspoons blue cheese, and 1 1/2 teaspoons walnuts) CALORIES 232; FAT 1g (sat 1g, mono 9g, poly 4g); PROTEIN 6g; CARB 28g; FIBER 2g; CHOL 92mg; IRON 1mg; SODIUM 138mg; CALC 80mg
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