CALISSON CREAM
Le Roy René recipe ideas
Raspberry & calisson cream trifle
(For 4 to 6 people)
Whipped calisson cream preparation
In the bowl of your robot (or in a bowl with an electric mixer), whip the whipping cream. Once the cream begins to thicken, add the mascarpone, calisson cream and if you do not find the mixture sweet enough, add the icing sugar. Continue beating until you obtain a thick cream. You can add broken calisson for extra indulgence. Set aside in a cool place for 1 hour.
Fruit preparation
Coarsely chop the raspberries and mix them with the grated rind of one lemon and 1/2 teaspoon lemon juice.
Assembling the verrines
Pour a first layer of raspberries into the verrines. Add 1 teaspoon of lemon curd, followed by some crushed meringuettes. Add a layer of calisson cream. Repeat until you reach the top of the glass. Decorate the top of the verrines with fresh raspberries, calissons and meringuettes. Grate lemon rind over the verrines just before serving.
Emptyfirstname E.
published the 21/12/2024 following an order made on 09/12/2024
excellent
Aude D.
published the 21/12/2024 following an order made on 01/12/2024
T bon
Angie L.
published the 14/12/2024 following an order made on 02/12/2024
Achat pour offrir
Pascale J.
published the 14/12/2024 following an order made on 30/11/2024
un régal pour agrémenter d'autres desserts.
Helen P.
published the 24/10/2024 following an order made on 30/09/2024
Excellent. Original. Unique
