The creations of great chefs
RASPBERRY MACARONS WITH GOLD AND WHITE MINT ICE CREAM
- Difficulty medium / high
- Preparation 40 minutes
- Tipology dessert
- Portions 4
- 90 g of egg white
- 180 g of powdered sugar
- 20 g of sugar
- 100 g of almond flour
- 500 g of raspberries
- 300 g of mint ice cream
- 1 23 kt edible Gold Chef leaf
Put the powdered sugar and almond flour into a bowl. Mix together for a long time and sift. Wash and clean a small part of the raspberries and blend them.
Whip the egg whites until stiff, gradually incorporating the sugar. Add the sugar and flour mixture and stir until well blended. Add the blended raspberries.
Using a piping bag, form small disks in a baking pan lined with baking paper and bake at 150°C for 13 minutes.
Prepare the ganache by blending half of the remaining raspberries and stuffing the macarons that will have cooled down in the meantime.
In the serving plate create a base with the remaining blended raspberries. On the base gently place the macaron, cut raspberries and mint ice cream.
Decorate with edible Gold Chef leaf.