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CALISSON MOUSSE & CITRUS SUPREME

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

Preparation
50 minutes

Cooking time
30 to 45 minutes

Quantity
2 people

INGREDIENTS

Calisson Tuiles
50 g icing sugar
50 g powdered almonds
40 g egg whites
50 g caster sugar
25 g water

Calisson Mousse
40 g apricot jam
40 g almond praline
80 g almond milk
2 sheets of gelatin
50 g egg white
5 g caster sugar

Calisson paste
200 gr calisson cream
20 gr orange flower water
30 gr bitter orange marmalade

Citrus supreme
4 pieces of orange
4 pieces of grapefruit
caramel

DIRECTIONS
.

Calisson Tuiles

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.

Calisson Mousse
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.

Calisson paste
Blend the ingredients (speed2) until you obtain a smooth paste. Leave to one side.

Citrus supreme
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

Confiture Abricot Nougat Blanc_Le Roy René

 

 

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Août 17, 2017
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