CALISSON CREAM

Calisson cream from Roy René. 

True to traditional confectionery, calisson cream is made directly from candied almonds, melon and orange peel. This method produces the subtleties that have made this recipe so famous. The mixture is then blended to obtain the creamy texture you're looking for! 

How to eat it?

- spread over breakfast or as a snack

- Add it to your plain yoghurt

- use in your culinary creations

Recipe ideas from Le Roy René

RI-ZO-LAIT CALISSONNÉ (Serves 6)

What you need: a tin of calissons + white nougats from Provence.

Preparation of the calisson whipped cream

The day before, pour the milk into a large saucepan, then add the rice and calissons. Bring gently to the boil and cook for 1 hour over a very low heat, stirring occasionally. The calissons will melt slowly and flavour the mixture, while the rice will melt. Add the sugar and half the white nougat, leave to cool, then transfer the rice pudding to a tin. Close the tin and leave to stand in the fridge for at least 12 hours. The next day, whip the cream until stiff, then gently fold it into the rice pudding using a spatula.

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Store away from heat and humidity.

230g tub