Lemon Poppy Seed Macaron, Salmon & Goat’s Cheese Smoke
0 made it | 0 reviews
Leanne Ayre
Chris Webb
- Sub Category Name
Food
Savory
- Recipe Source Name
Real High Tea Australia Volume 2
Ingredients
Lemon & poppy seed macaron- 150g ground almond
- 150g icing sugar
- 55g egg whites
- 8 lemon zest
- 150g sugar
- 75g egg whites
- 300g Gruff Junction goats’ cheese
- 235g water
- 2g salt
- 6.6g agar
- 6g gelatin
- 5g smoke powder
- 10g mirin
- 10ml sushi vinegar
- 2g salt
- 5g sugar
- 50g cucumber peeled and sliced
- 10g wood chippings
- 150g potato, cooked
- 95g egg whites
- 65g butter
- 10g dill
- 50g flour
- Pinch of salt
Methods and Directions
Lemon & poppy seed macaron- Mix ground almonds, icing sugar and egg whites in thermo mix until smooth.
- Make Italian meringue.
- Add zest to ground almonds, icing sugar and whites.
- Fold both mix together until combined.
- Pipe onto mats and rest for 1 hour.
- Bake t 130°C for 19 minutes.
- Leave to cool and store in air-tight container.
- Whip the cheese
- Boil water, salt and agar until cooked.
- Add gelatin and smoke powder
- Drop into cold oil
- Put everything into a vac pack bag for 50 seconds. Rest for seven hours.
- Into the cold smoke gun
- Mix everything together. Bake, roll and dry.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
Saved to Favorites
I Made It
You've made it: times
All cooks: