Now the die is cast and for us it’s this side of the Channel, we thought our reveillon meal should include a trou normande in homage to our adopted land. Locally it seems to take the form of a sorbet rather than a shot glass of calvados so I thought I’d try making one, courtesy of Larousse.
Just one puzzle though - the recipe says to add 4 or 5 glasses of calva to the mix as it is starting to set. Has anyone else made this? I wonder how big a glass is