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4.25 oz (120 g) of calisson paste which consists of:
2.1 oz (60 g) of almond powder,
1.75 oz (50 g) of candied melon,
0.4 oz (10 g) of honey.
Step-by-step directions
Preparation for the calisson paste: Put the almond powder, candied melon and honey in the food processor, blend until the paste is homogeneous .Reserve for 2 days in the refrigerator before using. Preparation of the cream: Heat the milk with the cream, when the mixture is hot infuse the sage in it for 10 minutes. Work the yolks with the sugar, add the milk then the calisson paste. Mix well, pour into ramekins. Cook in a water bath at 250°F (120°C) for 60 minutes. Let cool then store in the refrigerator until ready to serve.
You enjoyed this recipe of calisson cream?
Discover other recipes of suggar, or browse the desserts category. This dish pairs well with Coteaux du Layon and Vouvray.
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Add AFTouch to your home screen
A shortcut on your phone for one-tap access.
How to do it on iPhone :
1. In Safari, tap the Share button (square with an up arrow, at the bottom of the screen).
2. Scroll down and tap "Add to Home Screen".
3. Tap Add at the top right.
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