Le Massepain d'Issoudun
Le Massepain d’Issoudun, made from almond and citron, looks alike le calisson d'Aix by its making. Balzac, in his novel "la Rabouilleuse", boasted about all its advantages. Jean-Jacques Daumy, the Head Cooker of la Cognate, gives us his recipe.
Ingredients
For 4 persons
For the Massepain : 125g of ground almonds - 125g of casted sugar - 125g of white eggs - 1 teaspoon of orange blossom.
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For the royal icecream : 2 teaspoons of icing sugar, 1 teaspoon of white eggs
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For the decoration : 2 oranges - 4 physalis - 2 passion fruits - 2 kumquats - 2 vanilla pods - 10 cl of custard - vanilla icecream
Preparation
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For the Massepain, mix the ground almonds, the sugar and the white eggs.
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Add the orange blossom. The pastry must be thick.
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Pour the mixture into a mold on a sheet of baking paper. The pastry must attend 3 to 4 cm thickness.
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Bake at 140°c for 35 minutes.
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During this time, make the royal icing : add little by little the white eggs into the icing sugar and mix well. The goal is to have a liquid mixture.
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Once the Massepain is cooked, cover this one with a layer of royal ice.
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Bake in the oven at 100°c for 10 minutes.