1 In a saucepan, melt together the almond powder, the sugar, glucose, and honey.
2 Remove the saucepan from the heat and add the candied melon cut into pieces.
3 Work the mixture until it is smooth.
4 Prepare the icing by beating the egg white and the sugar until the mixture is runny and supple.
5 Place the sheet of rice paper on your workbench.
6 Cover it with the just warm paste, then pour the royal icing over the surface.
7 Leave the icing to set for approximately an hour.
8 Cut the “kalissounet” in strips with a sharp knife.
9 Store in a cool place.
250g candied melon from Apt
400g ground almonds (white)
50g lavender honey
For the royal icing
30g icing sugar
1 egg white
1 sheet of rice (wafer) paper
Hameau de Pichovet
T 04 92 73 33 48