Used products: Macaron mix
1000 gTPT (50% icing sugar, 50% powdered almonds)
170 gfresh egg whites
5 ggreen colourant powder
Preparation: Macaron mix
Mix the TPT with unbeaten fresh egg whites.
Separately, boil the sugar with the water until reaching 117ºC.
Add the colouring and pour over the beaten egg whites to create an Italian meringue.
Blend both mixtures and pipe onto baking sheets.
Leave to dry approximately 10-15 minutes and bake at 160ºC.
Used products: Cucumber and Zephyr™ white chocolate couverture ganache
Preparation: Cucumber and Zephyr™ white chocolate couverture ganache
Mix the cucumber juice with the milk powder, dissolve the dextrose and cool to about 30ºC.
In intervals, add in the white chocolate couverture melted to about 45ºC.
Incorporate the gelatine and finally emulsify the butter when the mixture has reached about 40/50ºC.
Pipe dots of cucumber ganache on the macaron shells, layering with cucumber cubes.
Sandwich the shells and set aside.
Pipe a dot of quark cheese on the surface and place a cube of cucumber and pumpkin seeds on the top before serving.
Decorate and enjoy!