Luigi Scordamaglia
Puff of iced seawaterby Corrado Assenza
Dal Mondo L'Enigma è risolto: il nuovo Albert Adrià a Barcellona
Violet macaron paste 110 g of ground almonds 225 g of glazing sugar with starch 120 g of egg whites 50 g of sugar 2.5 g of violet essence purple colorant Blackcurrant-violet macaron with blueberry vinegar 664 g of whole milk 97 g of 0% powdered milk 184 g of sugar 80 g of atomised glucose 332 g of inverted sugar 332 g of UHT cream 55 g of blackcurrant flesh 60 g of blueberry vinegar 2 g of violet infusion 7 g of combined stabiliser Fig and spice bread macaron paste 110 g of ground almonds 225 g of glazing sugar with starch 120 g of egg whites 50 g of sugar 2.5 g of spice bread spices red beetroot organic colorant Fig and spice bread macaron Fig pulp Hot water Sugar Atomised glucose Inverted sugar Yellow lemon juice Stabiliser Cappuccino-Tanariva macaron paste 110 g of ground almonds 225 g of glazing sugar with starch 120 g of egg whites 50 g of sugar 2.5 g of sparkling gold scales Crème glacée Tanariva cappuccino glacée crème 1,224 g of whole milk 66 g of powdered milk 167 g of sugar 120 g of atomised glucose 40 g of inverted sugar 217 g of UHT cream 60 g of coffee beans 160 g of Tanariva Vahlrona 6 g of combined stabiliser
Violet macaron paste Mix and sieve the ground almonds and sugar with starch. Clarify and whisk the egg whites. Add the egg whites to the sugar. Pour the mixture on the ground almonds and once only on the egg whites. Use a spatula to fold in the ground almonds, raising the spatula gently. Mix more vigorously until the paste is smooth and glossy, ideal for macarons. Make 3 cm balls on a baking sheet with the aid of a number 6 nozzle. Leave to "crisp" for 15 to 30 minutes. Bake at 145°C for 15 to 20 minutes. Take out of the oven and leave to cool.
Blackcurrant-violet macaron with blueberry vinegar Weigh the ingredients. Heat the milk and milk powder and add the sugar at 25°C. At 35°C add the cream. At 45, add the stabiliser with part of the sugar. Heat the mixture to 85°C. Cool. At 4°C add the fruit pulp and vinegar. “Turn” and fill the two halves of the macaron.
Fig and spice bread macaron paste Mix and sieve the ground almonds and sugar with starch. Clarify and whisk the egg whites. Add the egg whites to the sugar. Pour the mixture on the ground almonds and once only on the egg whites. Use a spatula to fold in the ground almonds, raising the spatula gently. Mix more vigorously until the paste is smooth and glossy, ideal for macarons. Make 3 cm balls on a baking sheet with the aid of a number 6 nozzle. Bake at 145°C for 15 to 20 minutes. Take out of the oven and leave to cool. Leave the parts to “crisp” until the paste reaches the thickness of a finger.
Fig and spice bread macaron Weigh the ingredients. Heat the water and lemon juice and add sugar at 25°C. At 45°C add the stabiliser with part of the sugar. Heat the mixture to 85°C. Cool. At 4°C add the fruit pulp and adjust the refractometer to 33°Brix. “Turn” and fill the two halves of the macaron.
Cappuccino-Tanariva macaron paste Mix and sieve the ground almonds and sugar with starch. Clarify and whisk the egg whites. Add the egg whites to the sugar. Pour the mixture on the ground almonds and once only on the egg whites. Use a spatula to fold in the ground almonds, raising the spatula gently. Mix more vigorously until the paste is smooth and glossy, ideal for macarons. Make 3 cm balls on a baking sheet with the aid of a number 6 nozzle. Sprinkle the gold scales, previously vitrified, to the IDI bronze powder. Leave to "crisp" for 15 to 30 minutes. Bake at 145°C for 15 to 20 minutes. Take out of the oven and leave to cool.
Crème glacée Tanariva cappuccino glacée crème Weigh the ingredients. Heat the milk and milk powder. Infuse and roast the coffee beans lightly in the oven at 160°C. Add the sugar at 25°C. At 35°C add the cream and the Tanariva coating. At 45°C add the stabiliser to the mixture. Heat the mixture to 85°C. Cool. Leave to rest for at least 24 hours. “Turn” and fill the two halves of the macaron.
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