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Lychee, Rose water and Raspberry Macarons



Lychee, Rose water and Raspberry Macarons 

Macaron shells with out the added blueberry powder as it says in the recipe

Lychee & rose ganache and filling

205g white chocolate, chopped
125g lychee puree (tinned lychees, drained and pureed in a food processor)
60g cream
few drops of rose extract
1/3 cup homemade raspberry jam, Placed into a piping bag with a small plain circle nozzle. 

Melt chocolate over bain marie.  Bring cream and puree to boil, then pour over chocolate in 3 batches.  Add rose essence and stir till smooth. Pour ganache into gratin dish and press clingfilm over the surface of ganache.  Set aside in fridge for ganache to thicken. Place into a piping bag with a small plain circle nozzle. 

Pipe the ganache around the outside of one macarons shell, leaving a space in the center. Pipe a small dollop of the jam in the middle and place over another macaron shell. 





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