Pure Passion

New

Elegant and So Tempting

The sweetness and elegance of a rosé with fine bubbles. A fruit forward wine which begins with delicate aromas of red and black berries and has a subtle bitterness on the finish.

 

Cellaring :

  • 3 years

 

Blend :

  • 80% Chardonnay
  • 20% Pinot Noir

More details

Add to wishlist

CHERRIES CLAFOUTIES

Recipe by talented Philippe Conticini. 

Serves 8 : 

  • Preparation time: 25m 
  • Cooking time: 1h 

Ingredients 

  • 500g cherries 
  • 3 eggs 
  • 70 g hazelnut powder 
  • 135g brown sugar 
  • 55g flour 
  • Full dessert spoon salt (fleur de sel) 
  • The zest of a big orange 
  • 1 rounded dessert spoon grated cinnamon 
  • 14cl half-skilled milk 
  • 25g thick cream 
  • 3 vanilla pods 
  • 15 g butter 

For the speculoos crumble 

  • 100g speculoos 
  • 70g butter (Take out of the fridge a few hours before use) 
  • 30g vergeoise sugar 

 

For the crumble : Preheat the oven to 160C. In a bowl mix butter, sugar and the roughly crushed speculoos into shortcrust pastry. Place the mixture on the baking tray with baking paper on top, flatten with the palm of your hand until it is about 5mm thick. Bake for 15/20m. 

For The cherries : Wash, remove the stalk, do not stone, drain. Butter the dish and sprinkle with brown sugar. Place the cherries in the tin. 

For The clafoutis pastry : Open and scrape the vanilla pods of their seeds, whisk the eggs until they are foamy, add in the vanilla seeds, hazelnut powder, brown sugar, flour, salt, cinnamon, cream, milk, orange zest. Place all ingredients in your blender and blend until smooth. Let it rest for 15m. Pour over the cherries.

 

For The Baking : Spread the crumble over the cherries, sprinkle with brown sugar. Bake in a moderately hot oven (180C) for 35/40m until the crumble is golden. Serve warm.