Marie Morin’s Morello cherry clafoutis tastes home-made.
In this whole-milk and naturally-creamy clafoutis recipe, the semi-candied Morello cherries reveal a balanced sweet and tangy taste. Cooked in the traditional way in a bain-marie and at a high temperature for a perfect finish, this clafoutis’ soft texture makes it a gourmet yet light dessert.
Best eaten at room temperature to enjoy its full flavours.
Lait entier breton, cerises griottes 11%, oeufs, sucre, farine de blé, extrait de vanille origine Madagascar.