A classic French dessert, with a gluten-free twist!
Temps de préparation
10 min
Ingrédients Pour
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2 cups
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x 2
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15 gr
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40 gr
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240 gr
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70 gr
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0.50 tsp
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0.50 tsp
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Préparation
1
Prepare your ingredients.
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2
Wash and pit the cherries.
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3
In a medium-size bowl, combine eggs, heavy cream, milk, vanilla, Grand Marnier, cinnamon, then whisk well and add buckwheat, almond flour, and sugar.
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4
Using a nonstick baking mold, grease the bottom and place the pitted cherries and pour over the wet mix over.
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5
Bake at 425 degrees F 16min. After 16 min, remove from the oven and let cool at room temperature.
6
Dust with icing sugar before serving.
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Contributeur
Benjamin Vaschetti
Chef
Étiquettes
Nos dernières recettes
