- 500 g cherries, 2 eggs
- 80 g sugar, 15 cl milk
- 15 cl heavy cream, 40 g flour
- 30 g almond powder
- 1 vanilla bean, 15 g butter
- 10 g sugar for the pie dish, fleur de sel
VEUVE CLICQUOT ROSÉ
Clafoutis aux cerises
By Jean Imbert
Jean Imbert, renowned Chef, inspiring personality and friend of the House created a gourmet and generous proposal to share, imagined to match the fruity notes of Champagne Rosé Veuve Clicquot.
TRY THE RECIPE
You'll need
Instructions
Whisk the eggs and sugar in a stainless steel bowl, then add the flour, the almond powder, and the split and scraped vanilla bean.
Gradually add the milk and heavy cream and whisk until smooth. Let sit for 1 hour in the refrigerator.
Wash your cherries and remove their stems. Do not remove the pits or the cherries will lose their juice while cooking.
Preheat your oven to 180°C. Coat a pie dish with butter + sugar, then arrange the cherries on the bottom and cover with the clafoutis mix.
Bake for around 30 minutes until golden brown. Insert the tip of a knife into the pie dish. If it comes out dry, then your clafoutis is done.
Gradually add the milk and heavy cream and whisk until smooth. Let sit for 1 hour in the refrigerator.
Wash your cherries and remove their stems. Do not remove the pits or the cherries will lose their juice while cooking.
Preheat your oven to 180°C. Coat a pie dish with butter + sugar, then arrange the cherries on the bottom and cover with the clafoutis mix.
Bake for around 30 minutes until golden brown. Insert the tip of a knife into the pie dish. If it comes out dry, then your clafoutis is done.
