Gingerbread Gratin | Taste France Magazine
You have leftover gingerbread, which may have become dry because of all the Christmas treats? That's perfect, then you can refine them in this gratin to a small
Ingredients
- 0.50 cup Heavy Cream
- 0.50 cup milk
- x 3.00 eggs
- 4.00 tbsp sugar
- 1.00 pinch Salt
- 0.50 sachet Cinnamon powder
- 8.00 slices Gingerbread
- x 2.00 Small sour apples
- 2.00 tbsp Lemon juice
- Butter for the mold
- 3.00 hands Grenoble Walnuts and Périgord Walnuts PDO
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