About 4 cups fresh black cherries
large eggs + 1 yolk
blond cane sugar
all purpose flour
cold (200 ml)
A few unsalted pistachios
Preheat your oven at 180 C.
Wash the cherries.
Beat the eggs and yolk with the sugar.
Add the vanilla seeds and mix.
Dilute the cornstarch in the cold milk.
Add the flour and cornstarch to the previous preparation, with the cream. Mix well until homogeneous.
Grease small ramekins (or a larger dish) and sprinkle with sugar. Remove the excess.
Divide the cherries between them and pour the cream over.
Sprinkle with biscuits roses powder and place in the oven for 40 to 45 min, until golden. Remove. Eat lukewarm or cold.
When ready to serve, sprinkle chopped pistachios on top.
This recipe is from
In Simone's Kitchen