Thirteen desserts of Provence
Zexxy's wife
Zexxy's wife
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Ingredients

  • Almonds (symbolizing the Carmelite order)
  • 300 g flour
  • 100 g powder sugar
  • 1 tbs dry yeast
  • 1 tbs orange flower water
  • zest of
  • 1 orange
  • 1 cup water
  • 2 lb
  • 1 lb
  • 0.5 kg
  • 1 lemon
  • 250 g (¾ cup) honey
  • 250 g sugar
  • 1 tbs orange flower water
  • 1 egg white whisked
  • 500 g (1lb) sweet blanched almonds (or other nuts)
  • rice paper
  • 2 large eggs
  • 1/2 cup milk
  • 4 tsp rum
  • pinch of salt
  • 3 cups flour
  • 4 tbsp unsalted butter, melted
  • 4 tsp superfine sugar
  • grated zest of one orange
  • 300 g ground almonds
  • 200 g icing sugar
  • 10 oz (1 cup )of water
  • 50 g apricot or orange jam
  • 150 g melon confit
  • 1 tbsp orange blossom water
  •  
  • For the icing
  • 1 egg white
  • 200 g of icing sugar
  • ¼ lb (0.5 kg) bittersweet chocolate
  • 2 tbsp milk
  • 1 egg yolk
  • 2 tsp finely minced mint
  • (or candied fruit)
  • 2 tsp unsweetened cocoa powder

Instructions

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