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Gratin de Raisin noir or black grape gratin
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Divide the grapes into 6 greased ramekin dishes. Whisk the egg yolks and the castor sugar in a bowl until pale and thick. Then stand the bowl over a pan of simmering water. Now add the cream and calvados. Whisk until the mixture is thick and creamy and greatly increased in volume. Pour this over the grapes. Scatter with the almonds and the icing sugar. Place under a hot grill until browned then serve.
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Idyllic detached 16th century Breton farm cottage and pool set in an acre of south facing grounds makes the perfect spot for a relaxing family seaside holiday.Booking Info Hotel De La Vallee Dinard
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