Comments on: Calisson ice-cream for New Year’s Eve http://www.triplemotion.com/2010/01/01/calisson-ice-cream-for-new-years-eve/ Ice Cream Adventures & Recipes Thu, 05 Jan 2012 07:05:46 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Thibault http://www.triplemotion.com/2010/01/01/calisson-ice-cream-for-new-years-eve/comment-page-1/#comment-985 Thibault Sat, 02 Jan 2010 17:55:32 +0000 http://www.triplemotion.com/?p=923#comment-985 Oops I wrote "Almond paste" when I should have written "Finely ground almonds", because that's what we added, and not marzipan at all... sorry. It was not too sweet (anyway I suppose that when you decide to do an ice cream from a sweet you expect it to be sweet indeed, and that's also part of the taste). Anyway after the meal we had, even a radish would have seemed cloying, I think... I'll try the leftovers and keep you informed! Oops I wrote “Almond paste” when I should have written “Finely ground almonds”, because that’s what we added, and not marzipan at all… sorry.
It was not too sweet (anyway I suppose that when you decide to do an ice cream from a sweet you expect it to be sweet indeed, and that’s also part of the taste). Anyway after the meal we had, even a radish would have seemed cloying, I think… I’ll try the leftovers and keep you informed!

]]> By: Big D http://www.triplemotion.com/2010/01/01/calisson-ice-cream-for-new-years-eve/comment-page-1/#comment-984 Big D Fri, 01 Jan 2010 19:00:31 +0000 http://www.triplemotion.com/?p=923#comment-984 That sounds great! I love callison too. What was the sweetness level like? Is the almond paste different from marzipan? I was thinking that if it the paste had glucose syrup in it and you added candied melon, and a cup of sugar then it would end up having quite a lot of sugar in it. Was that the reason it was cloying? That sounds great! I love callison too. What was the sweetness level like? Is the almond paste different from marzipan?
I was thinking that if it the paste had glucose syrup in it and you added candied melon, and a cup of sugar then it would end up having quite a lot of sugar in it. Was that the reason it was cloying?

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