Recipe yogurt struck to drink Ispahan - Cuisine / Madame Figaro Icon / Brand / F Plume Close the panel Open the Icon / Brand / F Plume panel
Preparation of the raspberry sorbet
Bring the water and sugar to a boil;let cool.Add the raspberry pulp and lemon juice into the cooled syrup and mix.
Preparation of the lychee sorbet with rose
Drain the Letchis and mix them in puree.Wear the water, sugar and lemon juice to a boil;let cool.Incorporate the syrup and the alcoholic rose extract into the cooled syrup, as well as the mixed letchis.Mix in several times with a diving blender to obtain a fine and flexible puree.
Mix of the Ispahan sorbet
Place a stainless steel tray in the freezer.Turbiner the raspberry sorbet then shine it in the stainless steel tray;Store the bin in the freezer for 30 minutes.Turbiner the lychee sorbet with the rose then spread it on the raspberry sorbet;Store the tray in the freezer for 30 minutes before use.
Preparation of the Macaron-Rose cookie
Mix the almond powder and icing sugar then sift them.Add the colors to the first weighing of egg whites.Pour the colored egg whites on the ice almond-succre powder preparation but do not mix.
Boil the water and sugar up to 118 ° C.As soon as the syrup reaches 115 ° C, simultaneously, start to rise in snow the second weighing of egg whites.
Pour the sugar cooked at 118 ° C over the whites mounted.Whisk and let cool at 50 ° C before incorporating them into the almond-sucking-white-white-white-sealed powder;Mix while falling back the dough.
Dressing and cooking of Macaron-Rose cookie shells
Using a pocket with a socket n ° 11, set a few macaroons 4 cm in diameter on a baking sheet covered with a sheet of silicone paper.Let "crust" at room temperature for about 30 minutes.Preheat your switches to heat at 165 ° C, put in the oven and cook for about 15 minutes.Then let cool on grid.
Dressing and cooking of the pink macaroon cookie
Using a stencil, paint macaroon cookie discs then allow them to dry for about 4 hours at room temperature.Preheat your switches to heat at 160 ° C, bake and cook for 10 minutes.Then let cool.
Preparation of rose mascarpone cream
Put the gelatin leaves to soften for 15 minutes in a bowl of cold water.Mix the yolks with the sugar in a saucepan.Bring the cream to a boil then pour it on the yellow-succre mixture while whisking strongly.Place the pan over low heat and without stopping stirring, cook the cream at 85 ° C to the electronic probe.Add the drained and wrung gelatin, syrup and rose extract, then mix.Then cool the cream in an ice cubbet.Mix the mascarpone to soften it then gradually incorporate the pink cream into it.
Preparation of letchis pieces
The day before, drain the Letchis;Then using a cutting board and a knife, cut them into three or four pieces depending on the size of the fruit.The same day, pour the pieces of Letchis into a colander in order to drain them well.
Ispahan milk preparation
Pour the raspberry puree as well as syrup and pink extract into a bowl;Mix using the plunging blender;Add soy milk and mix.
Assembly and finishes
Using a bourier, place an Ispahan sorbet ball in a 35 cl tumber glass.Place 4 raspberries, 4 half-morceaux of letchis and 5 g of macaroon cookie 4 cm in diameter;Then pour 150 g of Ispahan milk.Cover with rose mascarpone cream, leaving a 3 cm space between the cream and the edge of the glass.Finally, place the Macaron cookie disc, and above, glue a pink petal with its dew drop made using a glucose cornet.Serve with a straw and a large spoon.
