Ingredients
For the Macarons, “Sucre Cuit”:
500 g Almond Tant Pour Tant, sifted
90 g egg white
20 g black sesame seeds pulverized in a spice grinder
50 g sugar
70 g water
90 g egg white
Black sesame seeds as needed
Green Apple Puree:
5 Granny Smith Apples, chopped
1 thin skinned lemon, chopped
140 g sugar
500 g water
For the Caramelized Yogurt:
300 g sugar
300 g Greek yogurt, full fat
For the Kefir Milk Ice Cream:
1000 g Kefir, plain
120 g sugar
130 g glucose syrup
60 g trimoline
4 g ice cream stabilizer Cremodan 36
Directions
For the Macarons, “Sucre Cuit”:
- Add the egg white to the sifted TPT and make a paste using the paddle attachment of a small mixer bowl.
- Cook the sugar and water to 118 C and make an Italian meringue with the egg whites until meringue is fully developed.
- Add meringue to almond mixture and work with paddle attachment. Pipe macarons on silpat, sprinkle with black sesame seeds and allow to crust over. Bake at 318 F for 11 minutes. Cool and freeze on silpat. Allow to rest, wrapped in cooler three days before use.
Green Apple Puree:
- Simmer all ingredients until tender. Pacotize in two batches with coupe set blade number 3 (4 knife blade) until smooth. Pass thru a chinois and hold in cooler.
Caramelized Yogurt:
- Dry caramelize sugar to light amber and stir in Greek Yogurt. Remove from heat and strain. Reserve in cooler.
Kefir Milk Ice Cream:
- Mix dry ingredients thoroughly. Combine with rest of ingredients place in a pot. Continuously and vigorously whisk the ice cream over heat and bring up to 65 C. Remove from heat and chill. Place in Pacojet container respecting the fill capacity and deep freeze.
To plate:
- Spoon some green apple puree on the plate. Decorate with black sesame macarons that are pulled apart and stretched in an organic manner. Spoon some yogurt caramel around and finish with a quenelle of Kefir ice cream.
