GLAZED MACARONS GRAPEFRUIT AND ROSE

  • Prep time 120 minutes
  • Cook time 40 minutes
  • Yield 8 Servings

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Ingredients 
  • MACAROON
  • 125 g of almond powder
  • 125 g icing sugar
  • 42 g of egg whites no. 1
  • 125 g of sugar
  • 30 g of water
  • 45 g of egg whites no 2
  •  
  • LIGHT CREAM WITH COQUELICOT
  • 250 g of milk
  • 10 g of butter
  • 50 g caster sugar
  • 45 g egg yolks
  • 20 g of cream powder
  • 5 g of flour
  • 1 vanilla pod
  • 1 sheet of gelatin
  • 130 g whipped cream
  • Sufficient amount of aroma
  • poppy
  •  
  • GRAPEFRUIT SORBET
  • 6 grapefruit
  • 415 g caster sugar
  • 2 g of super Neutros
  • 20 g of dextrose
  • 200 g of water
  • 2 vanilla pods
  •  
  • CRYSTALLIZED POPPY PETAL
  • 6 poppy flowers
  • 20 g of egg whites
  • 100 g caster sugar
Method 
  • MACAROON
  • In a bowl, mix the almond powder with the icing sugar and the no 1 egg white. In a copper skillet, cook sugar and water at 118 ° C.
  • Pour the boiled sugar over the no 2 half-mounted whites. Continue editing whites until the tank is lukewarm.
  • Then mix 1/3 of the whites mounted on the first mass, then the rest of the whites.
  • Mix until you get a smooth and shiny dough. Poach macaroons 4.5 cm in diameter on a sheet of parchment paper.
  • Cook for 7 to 8 minutes at 160 ° C.
  •  
  • LIGHT CREAM WITH COQUELICOT
  • In a saucepan, boil the milk, butter and vanilla split pod and scratched.
  • Whisk vigorously with the mixture of yolks, sugar, powder cream and flour.
  • Boil for 1 minute, ridding on a filmed plate to cool quickly. Once the cream has cooled, work it with a whisk.
  • To incorporate melted gelatin, then whipped cream and aroma.
  •  
  • PINK GRAPEFRUIT SORBET
  • In a pot. shudder the water and vanilla pod cracked and scraped add sugar mixture, atomized glucose and stabilizer, then boil pour on the grapefruit juice.
  • Mixer, Matter one night, turbiner.
  •  
  • CRYSTALLIZED POPPY PETAL
  • Using a brush, brush each poppy petal with white egg.
  • Return them to the caster sugar and dry overnight from the oven.
  •  
  • PLATING
  • Arrange the grapefruit segments on the outline of the macaroons, the overcome with a crown of strips of strawberries mara des bois.
  • Submit a small ball of grapefruit sherbet in the center and a poppy petal crystallized.
  • Place the macaroons on the plate and then seam.
Sponsor 

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