1 220 g Ranson Industries almond powder 100%
1 424 g sugar
162 g pastry cream
854 g eggs
406 g pasteurised egg yolks
1 220 g heavy cream
500 g semi-candied blackcurrant
500 g semi-candied cherries
500 g semi-candied cranberries
Step
Put all ingredients together in a blender (20L) and
mix with a paddle. Pour in small individual moulds.
Bake to 170°C with the open key for 15 minutes.
2. COINTREAU® SYRUP
Ingredients
50 g water
150 g sugar
50 g Cointreau® 60%
Step
Boil sugar with water. Leave to cool before adding Cointreau®.
Set aside.
After cooking, pour syrup over clafoutis
