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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