Mirliton with Candied Oranges
Melon salad, Calisson ice cream
Preparing the Calisson ice cream
Making the Mirliton cakes
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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