| Summer Raspberry Lychee Macaroon with Lemon Sorbet
Chef Eric Bertoïa of Cafe Boulud
- New York, NY
Adapted by StarChefs.com
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Yield: 6
Servings
Ingredients:
Macaroons:
- ½ cup almond powder
- 1 cup confectioners’ sugar
- ½ cup egg whites
- 2 Tablespoons sugar
Rose Loukoum:
- ½ cup confectioners’ sugar
- 1 ½ Tablespoons cornstarch
- 1 cup water
- ¼ cup sugar
- 2 Tablespoons rose water
Rose Pastry Cream:
- 1 cup milk
- ¼ cup sugar
- ¼ cup egg yolks
- 1 Tablespoon flan powder
- 2 teaspoons flour
- 2 gelatin sheets
- 1 Tablespoon rose water
- 1 cup heavy cream, whipped
Lemon Sorbet:
- 1 cup water
- 1 cup milk
- 1 cup lemon juice
- 1 scant cup sugar
Raspberry Coulis:
- ½ cup raspberry puree
- 1 teaspoon apple pectin
- 2 teaspoons sugar
Garnish:
- Fresh raspberries
- Peeled and cut lychees
- Crystallized rose petals
Method:
For Macaroons:
Preheat oven to 320°F. Sift together almond powder and confectioners’
sugar. Beat egg whites to a stiff peak, adding sugar in three
additions. Fold dry sifted ingredients into egg whites. Pipe
onto parchment-lined baking sheets, and bake for 8 minutes.
Remove from oven and pour a little water under the parchment
paper, turning sheetpan to distribute water (for moist macaroons).
For Rose Loukoum:
Combine all ingredients except rose water in a saucepan. Bring
to a boil and continue cooking for 1 hour, whisking constantly.
Add rose water and pour into a silpat-lined sheet pan and let
set at room temperature. When set, dice into small cubes.
For Rose Pastry Cream:
Bring milk and 1/8 cup sugar to a boil in a saucepan. Meanwhile,
whisk yolks, then whisk in remaining sugar, flan powder and
flour. Temper yolk mixture into milk, whisking vigorously
until mixture achieves a thick consistency. Add softened gelatin
and let cool. Once cool, whisk pastry cream until smooth.
Add rose water to taste and fold in whipped cream.
For Lemon Sorbet:
Combine all ingredients in a saucepan and bring to boil. Remove
from heat and cool completely. Spin in ice cream machine according
to manufacturer’s instructions.
For Raspberry Coulis:
In a small saucepan, bring raspberry puree to a boil. Combine
pectin and sugar in a small bowl until thoroughly mixed. Whisk
pectin mixture into raspberry puree. While constantly whisking,
return to a boil and let boil for 2 minutes. Strain and let
cool.
To Assemble:
Place one macaroon on a plate and pipe some rose pastry cream
in the center. Arrange raspberries around pastry cream, and
place lychees on top of pastry cream. Pipe more pastry cream
on top of lychee. Top with a second macaroon. Place some diced
loukoum on the side. Place a quenelle of lemon sorbet and
a crystallized rose petal on top of loukoum.
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