Tonka bean ice cream, “Clafoutis” cookie, half-candied pink grapefruit

Salted butter caramel


Serves 4

Preparation time: 2 hours (including the ice cream and the vanilla infusion)

Cooking time: 30 min.

Ice cream

  • 2dl (6/7 cup) of milk
  • 40g (1/3 cup) of liquid cream
  • ½ vanilla bean
  • 2 egg yolks
  • 20g (1/10 cup) of sugar

In a saucepan, boil the milk, cream and vanilla bean sliced in half lengthwise. Set aside and cover. Let infuse for one hour.

Combine egg yolks and sugar and beat until the mixture turns white.

Add the infused milk and cream then cook over gentle heat, stirring regularly, until the mixture coats the spatula.

Let cool, process in a blender and leave in the freezer.

Almond crumble

  • 125g (3/5 cup) of sugar
  • 125g (1.1/4 cup) of flour
  • 125g (1/2 cup) of butter

Mix the sugar and flour then fold in the softened butter.

Let sit before crumbling the dough into small irregular pieces.

Set them out on a non-stick oven tray and cook for 10 minutes in an oven preheated to 325°F (160°C).

“Clafoutis” cookie

  • 70g (1/3 cup) of butter
  • 100g (1 cup) of almond powder
  • 100g (3/4 cup) of powdered sugar
  • 1 egg
  • 15g (1/6 cup) of flour
  • 80g (2/3 cup) of liquid cream

Blend the softened butter and almond powder.

Add the powdered sugar, then egg, then flour and finally the liquid cream (an egg beater can be used) and let sit for one hour.

Pour the mixture into small non-stick tartlet molds and cook for 6 minutes in an oven preheated to 350°F (180°C).

Place a small amount of the crumble on each “Clafoutis” cookie and continue cooking in the oven for another 5 minutes.

The little extra: “salted butter” caramel with grapefruit

  • 200g (1 cup) of sugar
  • 10g (2/3 tbsp) of salted butter
  • 80g (1/3 cup) grapefruit juice

Pour the sugar into a pan and melt until caramelized.

Deglaze with the butter.

Add the grapefruit juice.

Reduce until the mixture becomes syrupy.


  • 1 Tonka bean
  • 2 pink grapefruits cut into supremes

Position the ‘Clafoutis’ cookie in the middle of the plate and place a dollop of ice cream on top of it.

Grate the Tonka bean (as if it was nutmeg).

Set two grapefruit supremes on the side.

Taste as is at first, then top with a thin line of caramel.
Bon appétit!

LoL, Sandra