Famous Chef Jérôme Roy, from the restaurant Couvent des Minines
has thought up a recipe with Le Roy René products: a calisson mousse and citrus supreme.
Reette by Couvent des Minimes, Chef Jérôme Roy
30 to 45 minutes
• 50 g icing sugar
• 50 g powdered almonds
• 40 g egg whites
• 50 g caster sugar
• 25 g water
• 40 g apricot jam
• 40 g almond praline
• 80 g almond milk
• 2 sheets of gelatin
• 50 g egg white
• 5 g caster sugar
• 200 gr calisson cream
• 20 gr orange flower water
• 30 gr bitter orange marmalade
• 4 pieces of orange
• 4 pieces of grapefruit
Put the icing sugar, powdered almonds and 20 gr of egg white in a blender and mix until you obtain a smooth cream. In another salad bowl, whisk 20 gr of egg white until stiff and delicately add the caster sugar. Add the egg white gradually to the cream with a spatula. Leave the mixture in the fridge.
Spread the tuile cream on a baking mat. Leave to dry for a few hours and then turn it over delicately with a spatula so it can be crunchy.
Heat the jam, praline and almond milk together, and add the soaked gelatin.
Cool to room temperature.
Whisk the egg whites until stiff and add the caster sugar delicately.
Incorporeate the stiffened egg whites to the previous mixture.
Pour the whole mixture into a frame and place in freezer.
When it has hardened, cut the mousse with a calisson-shaped cutter.
Blend the ingredients (speed2) until you obtain a smooth paste. Leave to one side.
Take only the supremes (peeled segments) and keep the rest for compote.
To make the compote, cook the caramel and add the citrus parings cut into small pieces.
Leave to thicken for 30 to 45 minutes.
ASSEMBLY & FINISH
On a plate, spread the calisson paste in the diamond-shape of a calisson.
Put the citrus compote in the middle and cover with the mousse and then the calisson tuile.
Place the citrus segments around it.
WHAT YOU NEED