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Mystic Pink Macaroons
Recipe makes 10 small entremets

Ingredients (macaroons):

Method:

  • Whip egg whites , stiffen with sugar.
  • Incorporate powders and mix.
  • Pipe mixture onto a silpat with a piping nozzle 8cm diameter.
  • Bake at 140 degrees

Ingredients (blackcurrant mousse):

  • 24g Food grade gelatine powder DGF Service
  • 375g Italian Meringue
  • 400g Frozen sugared blackcurrant puree
  • 750g UHT sterilised cream 35% fats

Method:

  • Heat the puree at 30 degrees and add the gelatine previously hydrated
  • Incorporate the meringue lightly
  • Mix at 27 degrees before incorporating the whipped cream

Ingredients (violet cream):

  • 300g UHT sterilised
  • 75g Milk
  • 20g Crystallised violet petals Product Code: CR.VIO1
  • 150g Egg yolks
  • 75g Sugar
  • 5g Violet flower extract
  • 5g Violet aroma
  • 4g Food grade gelatine powder DGF Service

Method:

  • Bring the cream to the boil and add milk and violets
  • Strain and our onto blanched egg yolks
  • Bake at 85degrees
  • Add the gelatine previously hydrated
  • Cool down immediately with the violet extract and aroma
  • Mix and set aside

Assembly of the Macaroon:

First of all pipe the violet cream in the centre of each macaroon half, then pipe over the blackcurrant mousse. Put the two macaroons together and decorate the top with a violet petal. Your entremet is now ready to serve, enjoy.

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HB Ingredients
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