Morello cherry clafoutis, white chocolate mousse, vanilla burst and its orange tuile biscuit

To accompany your dessert

4 peoples 30 minutes preparation



4 jars of Marie Morin morello cherry clafoutis

150 g of white chocolate mousse

15 cl of single cream 35% fat content

1 vanilla bean

20 g of flour

85 g of caster sugar

40 g of tapered almonds

35 g of squeezed orange juice

40g of melted butter

Zest of an untreated lemon

Step 1

Make the white chocolate mousse, vanilla splinter : Break the white chocolate into pieces and melt it in a double boiler. Split the vanilla pod in half lengthwise, scrape out the seeds and add them to half the creamand bring to a boil.

Step 2

Pour the hot cream onto the white chocolate and add the other half of room-temperature cream. Mix, cover with plastic film and leave to cool in the fridge for a few hours.

Step 3

Pour the mixture into the bowl of an electric mixer. Beat until it sticks to the paddles of the whisk. Leave to cool.

Step 4

Make the orange square : preheat the oven to 180°C. Place flour and the caster sugar on a pan, mix. Pour the orange juice and melted butter. Whisk until the mixture is smooth. Add the almonds and freshly-grated lemon zest.

Step 5

Pour small portions of mixture onto a no-stick baking tray. Cook until golden-brown. Take out of the oven and leave to cool. Remove the biscuits from the tray.

Step 6

Serve the clafoutis topped with some white chocolate mousse and an orange tuile biscuit. Enjoy !


You can substitute the vanilla by other spices : cinnamon, bergamot ...

This recipe accompanies our