For 8 persons
- Caramelised almonds
- Marzipan biscuit
- Melon sorbet
- 125 g whole almonds
- 1 tablespoon of egg white
- 15 g crystal sugar
In a salad bowl, mix the almonds with the egg white (not raised) and then with the sugar.
Lay the prepared almonds on a baking tray covered with a baking sheet.
Grill at 170°C (340°F) for 15 to 20 minutes, stirring from time to time.
- 100 g butter
- 65 g milk
- 65 g almond powder
- 65 g icing sugar
- 6 g flour
- 115 g egg
- 75 g caramelised almonds
With a whisk, soften the butter into a pomade.
Add the milk, the dry elements which you will have previously sieved (almond powder, icing sugar and flour).
Blanch the mix fully and, little by little, add the eggs and the caramelised almonds.
Lay the preparation in a small rectangular frame or in a cake mould.
Salt on the thickness of the biscuit and bake for 30 to 40 minutes, in an oven at 170°C (340°F).
- 55 g water
- 95 g sugar
- 250 g melon
Prepare a syrup with the water and the sugar.
Pour the syrup on the melon cut into cubes and mix with a hand blender.
If you do not have an ice cream maker, freeze the preparation in silicone moulds of your choice. Once frozen, unmold and mix the “melon ice cubes” with a blender to obtain a smooth sorbet.
- A few red fruits for the décor
Use plates that you will have previously placed in the freezer.
Lay the marzipan biscuit at the centre and sprinkle with caramelised almonds all around.
Pour some melted melon sorbet around the biscuit by way of a coulis.
To finish, set des raspberries and strawberries on the marzipan and lay a quenelle of melon sorbet on top.