FRUIT HARMONY
Preparing a colorful and fresh dessert is easy. Prepare a macaron with chantilly white chocolate ganache, made in a short time thanks to Facilissimo Eurovo Service and Panna UHT Eurovo Service. Add a glass of melon caviar and a Millefeuille to peaches, combining it with the Japanes Slipper that gives a magnificent touch of color.
ingredients
For the chantilly cream and white chocolate ganache macaron:
110 g Eurovo Service Facilissimo
225 g confectioner’s sugar
125 g almond flour
30 g sugar
For the chantilly cream and white chocolate ganache:
20 cl Eurovo Service UHT cream
100 g chocolate
For the melon caviar shot:
Puréed melon
500 g melon
For the blueberry compote:
200 g blueberries
100 g sugar
50 g butter
For the melon caviar:
500 g melon
5 g sodium alginate
10 g calcium chloride
Fresh violets
For the Alchermes caramel decoration:
0,5 l Alchermes liqueur
300 g sugar
100 g glucose
For the peach mille-feuilles:
250 g nectarines
80 g butter
80 g sugar
A pinch of cinnamon
For the caramelised sheets of phylo pastry dipped in chocolate:
5 sheets of phylo paste
100 g confectioner’s sugar
as needed Chocolate (at least 60% cocoa) for the glazing
125 g whole fresh raspberries
For the mini-cocktails:
Japanese slipper
Melon liqueur
Orange liqueur
Lime juice
Green lemon
method
Macarons:
Mix the almond flour and the confectioner’s sugar. Pass the mixture through a sieve. Whip the egg whites and the sugar until stiff peaks are formed. Add the food colouring.
Add half of the almond/sugar compound to the stiff whites and mix from the bottom to the top, starting from the centre. Add the remaining compound and incorporate again, using the same movements.
The result must be smooth and shiny, forming a ribbon. Arrange the “ribbon” on a slab lined with baking sheet and leave it at room temperature for 30 minutes.
Bake for 10/12 minutes at 150 °C. Create “sandwiches” with pairs of macarons and the ganache as filling.
Melon caviar shot:
Arrange puréed melon, blueberry compote, melon caviar obtained through spherification. The decoration consists of a violet and a cascade of Alchermes cotton candy.
Peach mille-feuilles:
Consists of peaches sautéed in butter, lightly caramelised and flavoured with cinnamon. The layers of peaches alternate with sheets of caramelised phylo pastry dipped in chocolate.
Mini-cocktail:
The Japanese Slipper adds a magnificent touch of colour to the presentation and provides a pleasant fresh sensation at the end of the tasting.
