For your New Year’s Eve dessert, Le Roy René and the culinary blogger Virginie Besançon bring you a lovely light delicacy:
little verrines of mascarapone and calisson mousse.

A recipe in collaboration with VIRGINIE BESANCON

30 minutes

Cooking time
20 minutes

6 little 150 ml bowls

6 eggs (whole)
500 g mascarpone
150 g calisson cream
50 g sugar
50 g whole almonds
100 g navettes provençales biscuits
100 g calissons

For the decoration:
1 small slice of candied melon
6 little calissons


Start with the mousse by separating the egg whites from the yolks.
In a large bowl, beat the yolks with the calisson cream.
Add the mascarpone, and whip it until you obtain a smooth, silky cream.
Whisk the egg whites until stiff.
Incorporate delicately into the mixture using a spatula.
Place in fridge.

Place a sheet of cooking paper on a baking sheet.
Make a dry caramel with the sugar.
When it turns light brown add the almonds.
Stir until the almonds are completely covered.
Pour onto cooking paper, spread and leave to cool.

Crush the navette biscuits roughly.
Crush the caramelized almonds roughly (keep a few whole ones for the decoration) and mix with the navettes.
Cut the candied melon in small, thin slices and the calissons into little cubes.

Fill the verrines, alternating layers of mascarpone with a good layer of almond biscuits and layer of calisson cubes.
If your verrine is a tall one, put two layers of each.
Finish with a few whole almonds, a thin slice of melon and a little calisson.


Déc 12, 2017
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