Laurent Mariotte shares his recipe for gluten-free and lactose-free fig clafoutis, a perfect dessert for sensitive intestines

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Laurent Mariotte shares his recipe for gluten-free and lactose-free fig clafoutis, a perfect dessert for sensitive intestines


For his return in “Small dishes in balance” (TF1), Laurent Mariotte seduced fans with an easy-to-prepare recipe that contains neither gluten nor lactose: clafoutis with figs.


Laurent Mariotte shares his recipe for gluten-free and lactose-free fig clafoutis, a perfect dessert for sensitive intestines


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Laurent Mariotte shares his recipe for gluten-free and lactose-free fig clafoutis, a perfect dessert for sensitive intestines


He delights us every day on TF1 with his simple and warm recipes. For his return to Small dishes in balance, Laurent Mariotte once again made us salivate with a simple, seasonal dessert: clafoutis with figs. But for this recipe revisited by the host, no gluten or lactose, which can often be irritating for the most fragile intestines. As an alternative, Laurent Mariotte opted for almond milk and cornstarch. On Instagram, where he unveiled the stages of his preparation, the cheerful comments of the hungry fans followed one another: ” Lactose is gluten! Merciii » ; « We fell in love … Seen at noon. In the oven to taste it with figs from the garden. A delight! Thank you » ; « It must be too good! I will also try with rhubarb! »…

Here is Laurent Mariotte’s gluten- and lactose-free fig clafoutis recipe:

Ingredients (for 6 people):

  • ½ l of almond milk
  • 3 eggs + 1 yolk
  • 50 g of cornstarch
  • 50 g of maple syrup
  • 30 g of butter 1/2 salt
  • 12 black figs
  • 2 tablespoons of blond cane sugar

Preheat the oven to 200 ° C.

Place your casserole dish in the oven.

Wash and cut the figs into two thick slices.

Place on a dish and sprinkle with blond cane sugar.

In a salad bowl, mix your eggs and the yolk with the maple syrup. Stir in the cornstarch then the almond milk. Mix well.

Take the dish out of your oven and pour the clafoutis into the pan.

Place the fig slices and sprinkle with pieces of butter.

Bake for 40 minutes, lowering the oven to 180 ° C. Let cool before serving.

Laurent Mariotte’s tip: Heating your empty casserole dish beforehand will give your clafoutis a more cooked and tasty crust.

Also to discover: Laurent Mariotte unveils the recipe for his express chocolate cake and the result is to die for

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