Calissons with mango, sweet almond and RinQuinQuin

Calissons with mango, sweet almond and RinQuinQuin

For 8 people

Ingredients

Calisson of mango

4 fresh mangoes

15 cl of RinQuinQuin

Preparation

Peel the mangoes and then cut slices 1.5 cm high, detail them with a cookie cutter and macerate them in the RinQuinQuin, reserve cold

> White soufflé with almond

200 gr of whites

10 cl of almond milk

10 gr of sugar

Gently roll up the whites, add the sugar, increase the speed to maximum speed. Gradually add the almond milk. Spread on a sheet of parchment paper or a slightly greased silpat between two 1.5 cm high rulers. Bake at 90 ° C for 10 minutes. Let cool, detail in the form of calisson.

> Almond milk sorbet

50 cl of almond milk

50 cl of milk

25 cl of whipping cream

1 teaspoon of cinnamon (optional) to roast

Mix all the ingredients and stir.

Mounting

Arrange the calissons on the plate. Place on each white almond soufflé.

Add a ball of sorbet with almond milk.

Recipe inspired by Camille Lesecq, founder of the Patisserie Oppé Mutzig, former pastry chef at the Hotel Meurice, trained Crillon.

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