Raspberry Croustillant with Hibiscus Flower JuiceTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:171.1 kcal
Proteins:3.5 g
Fats:12.1 g
Carbohydrate:13.5 g
Fibers:0.9 g
Sugar:11.8 g
Cholesterol:55.5 mg
Sodium:32.7 mg
Calcium:60.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
fresh raspberries
**Hibiscus juice
1000
ml
water
150
g
sugar
1
vanilla bean
100
g
hibiscus flowers
1
bruised raspberries
**Hazelnut macaroon
450
g
icing sugar
250
g
hazelnut powder
50
g
sugar
210
g
egg whites
**Vanilla ice cream
500
g
whole milk
25
g
powdered milk
50
g
cream
80
g
egg yolk
110
g
sugar
8
g
vanilla
METHOD
Hibiscus juice
- Make a syrup with the water, sugar, vanilla, orange and bruised raspberries.
- Let the hibiscus flowers infuse for 5 minutes in the syrup.
- Strain and refrigerate.
Hazelnut macaroon
- Whip the egg whites with the sugar to stiff peaks. Fold in the hazelnut powder and icing sugar.
- Combine well and pipe out onto a baking sheet.
- Bake in a preheated 180° C (350° F) oven for 8-10 minutes.
Vanilla ice cream
- Cook as for a crème anglaise: place the eggs and sugar in the top part of a double boiler and whisk until the mixture is thick and pale and forms a ribbon when the whisk is lifted out of the mixture.
- In a saucepan, bring the milk, powdered milk and cream to a boil and simmer for about 1 minute with the vanilla. Gently and gradually incorporate this mixture into the egg mixture, whisking constantly and removing from the heat as soon as the mixture shows the first sign of coming to a boil. Reduce the heat; return the saucepan to the heat and heat gently until thickened enough to coat the back of a spoon; strain if necessary.
- Let rest for 12 hours in the refrigerator.
- Process in an ice cream maker as needed.
Presentation
- Place the fresh raspberries into a wide-rimmed bowl, pour on some hibiscus juice and place the hazelnut macaroon on top.
- Add a scoop of vanilla ice cream and some chopped hazelnuts.
