Contact

GIN-FIZZ MACAROON

Video cover image
Chef :

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

Brand
Quantity :

Recipe for 12 individual macaroons

  • macaron gin fizz

1. MACAROON MIXTURE

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.

2. LIME MOUSSE

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.

3. THE BOTANIST® GIN-FIZZ COMPOTE

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.

Video

Video cover image