A bite of this gratin and your taste buds will delight in the juice of the clementine, blended with the sweetness of the aroma of tonka bean and almond.
Peel the clementines. Separate all the segments and remove as many of the small white filaments as possible.
In a mixing bowl, beat the eggs. Add the cream, almond flour, and sugar. Finally, add the Tonka bean.
Preheat your oven to broil at 230°C. Grease oven-safe dishes. Arrange the clementine segments in a rosette pattern at the bottom of each dish. Pour the almond cream mixture over the clementines. Sprinkle with sliced almonds.
To finish, bake until the top is lightly browned. Serve hot or warm, accompanied by a sorbet of your choice or not.
0 servings
4
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