GIN-FIZZ MACAROON

Name: GIN-FIZZ MACAROON
Yield: 12 macaroons
Ingredients: 30 g of water; 120 g of sugar; 45 g of egg white (1); 45 g of egg white (2); 240 g of almond powder 50%; Colorant according to personal taste; To prepare the day before; 200 g unsweetened fresh cream (35% fat); 60 g of lime puree; The zest of half lime; 3 g of trimoline; 3 g of glucose; 20 g of white chocolate; 8 g of gelatin mass (1,3 g of gelatin powder + 6,7 g of water); 90 g of raspberry compote; 15 g of gelatin mass (2,5 g of gelatin powder + 12,5 g of water); 16 g of The Botanist® gin 60 % Vol.

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Chef :

Original creation by
Marc DUCOBU
Relais Desserts,
Pâtisserie DUCOBU,
Waterloo, Belgium

Brand

Quantity :

Recipe for 12 individual macaroons

Ingredients

30 g of water
120 g of sugar
45 g of egg white (1)
45 g of egg white (2)
240 g of almond powder 50%
Colorant according to personal taste

Step

Make an Italian meringue (120°C) with water, sugar and egg
white (1). Mix egg white (2) with almond powder and colorant,
add Italian meringue : the first stage on the mixer and the
following two stages by hand with a scraper (‘macaronner’).
Pipe the macaroons on a baking tray covered by a Silpat® and
allow to dry for 20 minutes. Cook at 135°C for 17 minutes.

Ingredients

To prepare the day before
200 g unsweetened fresh cream (35% fat)
60 g of lime puree
The zest of half lime
3 g of trimoline
3 g of glucose
20 g of white chocolate
8 g of gelatin mass (1,3 g of gelatin powder + 6,7 g of water)

Step

Heat half of cream with the zest and lime puree, glucose and
trimoline. Pour onto the chocolate and gelatin. Add the rest of
the cold cream and mix. Leave to brew for 24 hours. Whisk the
mixture.

Ingredients

90 g of raspberry compote
15 g of gelatin mass (2,5 g of gelatin powder + 12,5 g of water)
16 g of The Botanist® gin 60 % Vol.

Step

Heat the raspberry compote. To the boil, off the heat, add
gelatin and The Botanist® Gin. Pour in Flexipan® mould. Freeze.

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