Cold scoops of melon sorbet, a few cubes of cantaloupe, a mint leaf: diced calissons from Arnaud Soubeyran’s Calissons Display Box, smooth and delicately fruity, echo the melon with their candied fruit and almond.
Serves 4 · 10 min
- Cut 4 calissons into small dice.
- Place two scoops of melon sorbet in each of four coupes.
- Add a few cubes of fresh cantaloupe and a mint leaf.
- Scatter the diced calissons on top, their candied fruit and almond echoing the melon, and serve right away.
The star of this recipe: Calissons Display Box, by Arnaud Soubeyran.
