Melon salad, Calisson ice cream
Preparing the Calisson ice cream
- 2 cups milk (50 cl)
- 3 ounces sugar (85 g)
- 7 ounces Calisson paste (200 g)
- 1 3/4 ounces powdered milk (50 g)
- 2 1/4 ounces melon pulp (60 g)
- 1 tablespoon orange flower water
- 4 whole eggs
Making the Mirliton cakes
- 4 eggs
- 3 egg yolks
- 8 ounces almond powder (225 g)
- 5 teaspoons pastry cream powder (20 g)
- 9 ounces granulated sugar (260 g)
- 1 vanilla bean
- the rind of 1 lemon, finely grated
- the rind of 1 orange, finely grated
Preparing the garnishes
- 1 melon
- 7 ounces orange marmalade (200 g)
- 3/4 cup orange juice (20 cl)
- 1 1/2 ounces sugar (40 g)
- fresh almonds, blanched and peeled (SQ)
Instructions
Step 1: Preparing the Calisson ice cream
Step 2: Making the Mirliton cakes
Mix almond powder with sugar, pastry cream powder, grated citrus rinds, and the seeds of a split and scraped vanilla bean. Slowly beat the dry mixture, adding the whole eggs one at a time followed by the egg yolks.
Butter the 1 1/4 inch (3 cm) tall Calisson-shaped molds. Fill the molds half-full with the Mirliton batter, sprinkle generously with confectioners’ sugar, and bake at 340°F (170°C). Remove from the molds and let cool.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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