Mirliton with Candied Oranges

Credit: Mathilde de l'Ecotais

Melon salad, Calisson ice cream

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Ingredients (10 people)

Preparing the garnishes


Step 1: Preparing the Calisson ice cream

Cook milk, whole eggs, sugar, powdered milk, and Calisson paste together in a double boiler at 183°F (84°C). Cool the mixture down to 39°F (4°C) immediately, then add the melon pulp and orange flower water. Let sit, freeze in a Pacojet, and place in the freezer.

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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