The famous chef Jérôme Roy, from the Couvent des Minines restaurant,
has come up with a recipe using Le Roy René products: a mousse with calisson and citrus supremes
Ingrédients
- 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 gelatine, 50 g egg white, 5 g caster sugar
- Calisson paste: 200 g calisson cream, 20 g orange flower water, 30 g bitter orange marmalade
- Citrus supreme: 4 pieces of orange, 4 pieces of grapefruit, caramel
Ce qu’il vous faut
Réalisation
Calisson Tuiles
Put the icing sugar, powdered almonds and 20 g of egg white in a blender and mix until you obtain a smooth cream. In another salad bowl, whisk 20 g 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 gelatine.
Cool to room temperature.
Whisk the egg whites until stiff and add the caster sugar delicately.
Incorporate 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.