Macarons, pumpkin, apple, dog rose and spelt spaghetti

Alessandro Gilmozzi

For the spelt spaghetti flour
300 g of spelt spaghetti
3 l of water
30 g of fir honeydew

For the macarons
500 g spelt spaghetti flour TPT (made with 250 g of icing sugar and 250 g of spelt spaghetti flour )
50 g of icing sugar
200 g of sugar
200 g of egg whites

For the pumpkin
1 kg of evenly cubed pumpkin
500 g of water
150 g of honey

For the apple
1 l of fresh apple juice

For the pumpkin seed cream
7 egg yolks
100 g of sugar
100 g of cream
400 g of milk
80 g of blended pumpkin seed flour
170 g of pumpkin seed oil





For the spelt spaghetti flour
Cook the spaghetti in the boiling water for 2 minutes and in infusion for 7 minutes. Drain and dry in an EziDri at 35 °C for 7 hours. Grind the spaghetti into powder in a Bimby, and sieve. 300 g of spaghetti will give you 275 g of flour.

For the macarons
Mix and sieve the TPT with the icing sugar. Whisk the egg whites and when they are half whisked, add the sugar in two or three batches. Continue whisking and, when almost ready, slowly add the TPT with the icing sugar, mixing gently until, when you lift the spatula, the mixture falls down like a ribbon, creating waves.
Fill an icing bag with the mixture and form the macarons of the size required. Bake in the oven at 160-165 °C with the valve open for about 9/12 minutes.
Make a dog rose infusion to add to the mixture.

For the pumpkin
Place the pumpkin cubes in a vacuum bag and add 1/3 of the quantity of syrup previously made with the honey and water. Cook in a steam oven or in a Roner at 80 °C for 4-5 hours. When cooked, sieve without the juice to obtain a purée.

For the apple
Cut Granny Smith apples into cubes, place them in liquid nitrogen to prevent oxidisation and then process them in a juicer to extract the pulp.
Add the iota and heat to 80 °C. Cool the juice immediately and store in a vacuum.

For the pumpkin seed cream
Proceed as you would to make custard. Cool and whisk in the planetary mixer with a drizzle of oil. Place in the siphon and serve cold.

Serve the macarons on a piece of tree bark, with a pumpkin seed oil cream.