The real Limousin clafoutis is prepared with cherries. Mix 100g of sugar with 3 whole eggs. Then add 100 g of flour and 1 pinch of salt. Pour a liter of milk and mix to obtain a homogeneous and light paste. In a mold or a buttered gratin dish, place 500 g of washed and hulled cherries (preferably not pitted). Pour the egg mixture over the cherries and bake for 40 minutes at 180°C. Once out of the oven, sprinkle with a little powdered sugar. The clafoutis can be eaten warm or cold. To give it even more flavor, you can also flavor the dough with a little kirsch.
Limousin hotpot looks a bit like Auvergne hotpot. It is prepared with pork, white cabbage and various winter vegetables. Soak 500g spare ribs and 500g semi-salted pork loin in cold water for 30 minutes. Rinse then cook the meat with 250 g of fresh bacon in boiling water for 30 minutes. Then add 1 white cabbage cut in four, 4 carrots, 4 leeks, 1 onion, 1 bouquet garni and pepper to the casserole. Cook for 1 hour then add 4 peeled potatoes and continue cooking for 30 minutes. 10 minutes before the end, add 4 previously cooked chipolatas to the pan. Serve hot.
Mounassou Limousin is a dessert made with apples and cinnamon. Start by peeling and grating 2 Golden apples. Then beat 3 whole eggs and add 25g of melted butter, 1 pinch of cinnamon, 1 sachet of vanilla sugar and 1 tablespoon of powdered sugar. Then add the grated apples and a little rum. Pour the mixture into a large pan with a little melted butter. Cook for 10 minutes over very low heat. Flip the mounassou and continue cooking for 10 minutes. Enjoy hot or warm.
