Macaron Végétal Basil and Raspberry

Step 1 Pink Macaron shells

The ingredients

237g	(23,6%)	Sugar
87g	(8,7%)	Water (1)
9g	(0,9%)	OvoFree Macaron ()
82g	(8,2%)	Water (2)
239,5g	(23,9%)	Powdered sugar
239,5g	(23,9%)	Almond powder
15g	(1,5%)	FiPure Citrus ()
3,5g	(0,3%)	Summer red tbc powder colorant
9g	(0,9%)	OvoFree Macaron ()
82g	(8,2%)	Water (3)
1004g	(100%)	TOTAL

Process

Place the sugar and water (1) in a saucepan and heat to 121°C.

Mix the OvoFree Macaron with the water (2) and whisk in a mixer fitted with a whisk attachment.

Pour in the cooked sugar and allow to swell to form a firm meringue.

Mix the second part of OvoFree Macaron with the water (3) and pour over the mixture of powdered sugar, almond powder, FiPure Agrume and coloring.

Stir in the Italian meringue and macerate until the mass falls slightly.

Using a pastry bag fitted with a #10 plain tip, poach the macaroons to the desired size.

Tap the plate on the work surface.

Bake for 16 minutes at 140°C in a ventilated oven, key open.

Leave to cool on baking sheet.

 

Step 2 Vegetable ganache with chopped basil

The ingredients

450g	(45,9%)	Vegetable cream
4g	(0,4%)	Chopped basil ()
2g	(0,2%)	Carrageenan iota ()
525g	(53,5%)	Vao 35% sales
981g	(100%)	TOTAL

Process

Using an immersion blender, blend the Chopped Basil and Iota Carrageenan into the cream.

Bring to the boil and pour over the blanket in 3 batches.

Blend and remove to a tray with cling film.

Refrigerate until partially crystallized.

Step 3 Raspberry Compote for Macaron

The ingredients

1,5g	(0,3%)	Tartaric acid ()
1,5g	(0,3%)	Water
250g	(49,9%)	Raspberry puree
10g	(2%)	Sugar (1)
30g	(6%)	Inulin ()
5g	(1%)	Pectin 325NH95 ()
143g	(28,5%)	Sugar (2)
60g	(12%)	Glucose syrup DE40 ()
501g	(100%)	TOTAL

Process

Mix and dissolve Tartaric Acid in water.

Bring the raspberry purée to room temperature and stir in the sugar mixture (1), Inulin and Pectin 325NH95.

When boiling, add the sugar (2) and DE40 Glucose Syrup and cook to 104°C (62°Brix), then stir in the acid solution.

Remove to a tray and leave to cool.

Assembly

Turn the shells out onto a wire rack.
Using a pastry bag fitted with a plain n°11 tip, fill the shells with ganache.
In the center, using a pastry bag without tip, poach a dab of raspberry compote for macaroon.
Cover with the macaroon shells, taking care to match the sizes of the shells.
Refrigerate or freeze.

Board

OvoFree Macaron is a blend specially designed for vegetable recipes that mimics egg white and its properties.
Citrus Fiber thickens and gives structure to macaroon shells.
Pectin 325NH95 is a gelling agent that is capable of texturizing in a less sweet environment than other pectins.
Inulin is a fiber that enables desugaring.
Carrageenan Iota is a gelling agent that gels in a calcium-rich environment.