Pomme Rôtie aux Fruits Secs, Quenelle de Glace au Calisson
My mother and I wanted to end our Christmas eve dinner with a dessert simple to prepare yet festive, and satisfying yet (more or less) light. This is what we came up with.
The store Picard Surgelés sells excellent ice-cream created by François Théron. They come in a variety of flavors, all of which quite unusual and incredibly tempting, like marron glacé (chestnut ice-cream with candied chestnut pieces), mendiant (vanilla ice-cream with dried fruits and nuts), or calisson (almond ice-cream with bits of calisson).
A delicious combination of warm apple, sweet caramel and fresh ice cream.
A calisson is an almond shaped specialty from Aix-en-Provence (South of France), made with pâte d’amande (almond paste) and crystallized melons, with a layer of feuille d’hostie (the thin wafer the catholic host is made of) underneath, and a crispy sugar coating on top. In my family, we are all big fans of marzipan in general, calissons in particular, and my parents happened to have a box of fresh calissons they had recently received as a gift.
This was a delicious combination of warm apple, sweet caramel and fresh ice cream. I am more and more into serving desserts with a little handheld accessory to nibble on, and here the scrumptious little calisson was a real treat. We all went for seconds, to stock up on energy before we tackled the gift giving session!