CALISSON DE NICE

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Informations and materials

  • Recipe with honey from Le rucher de Cipières

RECIPE STEPS

1. Calisson paste

INGREDIENTS
  • 560g blanched almonds
  • 490g candied melon
  • 350g candied oranges
  • 150g dried apricots
STEPS

Grind all ingredients finely.

2. Syrup : Make a 125° syrup with

INGREDIENTS
  • 460g sugar
  • 180g water
  • 120g of honey – use wild mountain flower honey from the Rucher de Cipières apiary
STEPS

Mix the syrup well into the crushed paste.

Spread into a calisson mould or a frame which you have covered with wafer paper in advance.

3. Prepare the glazing

INGREDIENTS
  • 50g egg white
  • 330g of icing sugar
  • 30 lemon juice
STEPS

Coat the frame with this glaze and dry in the oven for 2 min at 120°C.

Carefully remove from the mould and cut.

The shape of the calisson resembles a mouth because the word “calisson” comes from “calissou” which means kiss in Provençal.

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