We have teamed up with the Great British Cookbook to provide you with a ‘Tuesday Treat’ to get you in the mood for our Big Bake festivals that are taking place at Markeaton Park (17th/18th June) and Newstead Abbey (26th/27th/28th August).
We will choose 1 dessert from The Great British Cookbook each week and share the recipe with you lucky lot! If you give it a try, send us your images and we’ll share the attempts, good, bad and indifferent, on our Facebook page!
WEEK TWO – LE CORDON BLEU - FRUIT MACAROON CROWN
For our second recipe, we are visiting ‘Le Cordon Bleu’.
70 g ground almonds
110 g icing sugar
60 g egg whites
30 g caster sugar
pink food colouring
Rosewater infused raspberries
250 g raspberries
50 g sugar
40 ml water
10 g organic natural rosewater
175 g canned lychee in syrup or lychee
150 ml double cream
15 ml Kwai Feh lychee liqueur or Muscadet
1 punnet of raspberries
2 red plums
1 punnet redcurrants
1 punnet blueberries
Optional plating decorations
reserved lychee syrup
pulled sugar spirals
crystallised rose petals
Macaroon: Preheat the oven to 140ºC. Sieve ground almonds and icing sugar. Make a stiff peak meringue with the egg whites and the caster sugar; add in the pink food colour. Add the dry mix over the meringue in 2 inclusions and ‘macaronner’ the mixture until smooth and shinny. Line a baking tray with baking paper and using a piping bag with a number 10 nozzle pipe the macaroon base approximately 7 cm in diameter. For the top ‘crown’ shape pipe or spread using a ‘doughnut’ template a shape that is also 7 cm in diameter and has a centre hole measuring 3 cm. Set aside at room temperature for 20 to 30 minutes until a skin has formed. Cook for 10 minutes then reduce oven to 120°C for approximately 4 minutes. Once baked, allow to cool on the tray undisturbed.
Rosewater infused raspberries: Place raspberries in a bowl. Heat the sugar and water to make a syrup. Allow to boil until slightly thickened, about 2 minutes, remove from the heat and then add the rosewater. Immediately pour rose flavour syrup over the fruits. Allow to cool at room temperature until required.
Lychee cream: If using canned lychees drain off the syrup and reserve. Place into a food processor and blend until smooth. Add only enough of the reserved syrup to adjust the consistency and aid the blending of ingredients. Place into a pan and cook slowly, stirring continually until the volume has reduced by approximately half. Allow to cool completely before proceeding. Whisk cream until a firm peak is achieved and then whip in the wine/liqueur. Blend cold purée and cream to smooth but firm consistency. Place into a piping bag for assembly. Chill until required.
To serve: Sort the macaroons into pairs; one base and one ring per person. Pipe lychee cream onto the base macaroon layer. Drain rosewater infused raspberries, reserving the syrup and place into the centre of the piped cream. Place the top ring of macaroon onto the cream and press lightly to secure. Decorate with a selection of finely cut fresh fruits spilling out of the centre of the macaroon. Place assembled macaroon on to the plate and use reserved rosewater syrup to accompany. Decorate the plate with any of the additional optional plating decorations if desired.