Nuovo-citrus macaroons with rice cream

Description

Insanely delicious, flavorful, slightly crispy on the outside, moist and tender inside. The acidity of citrus Kurd nicely sets off the creamy taste of rice cream. It was a very interesting combination of strawberry, grapefruit and lemon peel. Gram flour, cooked my proposed way - it is an excellent substitute is not always available almond flour. Yes, the recipe is not of the easiest, but believe me, the taste of these cakes is definitely worth the time and effort.

Ingredients

Chickpeas flour

100 g
Egg white

114 g
Powdered sugar

204 g
Sugar

45 g
The food dye
Figure

35 g
Milk

250 ml
Sugar

50 g
Salt

1 pinch
Vanilla

1 pinch
Lemon peel

1 tsp
Cream

100 ml
Lemon juice

75 ml
Strawberry

150 g
Yolk egg

2 piece
Chicken egg

4 piece
Salt

1 pinch
Butter

100 g
Sugar

220 g
Lemon peel

1 tsp
Zest of grapefruit

0.5 tsp
Grapefruit

75 ml
Chickpeas

225 g
Water

500 ml

Cooking

First you need to prepare gram flour. I would not advise to take for this recipe ready to purchase flour, as it can be the smell of chickpeas. Soak the chickpeas in plenty of water and leave for 6-12 hours for swelling. Then wash thoroughly, fill with clean water and cook until cooked chickpeas (I cooked two hours).

Cooked dry chickpeas and grind in a blender. It's okay if the pieces remain. The resulting mass is distributed in a thin layer on a baking sheet and dry at 100 degrees until dry (I usually dried for 3-4 hours). After the edge is dry, you can mix that drying occurred more evenly.

Fully dried grind chickpeas in a coffee grinder and sifted through a sieve. I got 170 grams of flour. Here's how it looks:

100 g chickpea flour combine with powdered sugar, sift on a baking sheet and dried in the oven for 5 minutes at 150 degrees. Allow to cool and sieve into a large bowl.

Now prepare the French meringue: whisk the whites on high speed until foam appears and continue to whisk, gradually powdering the sugar.

The flour and add the meringue powder and food coloring. Gently but quickly knead the mixture for our halves. The mixture should not be too thick. I get that the mixture comes out too thick, especially in winter or if will kill the meringue. In this case, I just add small portions of another protein newsbay until you get the consistency you need (when you extrude should not be big tails that can't be fixed by lightly tapping the pan on the table). I don't know if this is technically correct, but it works for me.

The finished mixture is put in a pastry bag and using a round nozzle otkryvaem our future macaroons on a special Mat or parchment. Be sure to allow them to dry for hours (surface should be covered by a light crust, which does not stick to finger). Then bake at 150 degrees for 14 - 16 minutes. Let it cool down completely and then separate the halves from the Mat.

Until macaroons are dry, you can do cream. The rice gives the cream a very interesting structure, a velvety texture, a certain density but at the same time is very gentle. Rice wash well, put in a pan, pour the milk, bring to the boil and cook fairly thick rice porridge.

For a few minutes before end of cooking add salt and sugar. The finished porridge should be thick, barely sliding with a spoon. Before preparing the cream, it needs to be completely cool.

While the rice cools part of the cream will beat into a soft mousse well-chilled cream, add vanilla. In the cooled rice enter whipped cream and add lemon zest. For greater homogeneity, it is possible to break through the cream in a blender.

Prepare the grapefruit-lemon -strawberry Kurd. To do this, all ingredients except oil put into a container where it will cook and whisk until smooth (the strawberry I churned separately for convenience). You can use the juice of any citrus fruit and any berries (I used half lemon juice and grapefruit), as long as total get 150 ml of juice.

Cook over low heat, stirring constantly, the mixture should be quite thicken. Remove from the heat and add the butter. Mix well and allow to cool. After cooling, the Kurd is still a little thick. It turns out quite a lot, so you can reduce the number of ingredients 4 times or use for other desserts.

Now that all the components ready, you can begin to assemble the cakes. Take one half and using a piping bag otkryvaem a ring of rice cream, and the middle filled with curd, then cover with other half and lightly press.

After a night in the fridge the cakes are getting much better, all the flavors combine stuffing and halves become one. Our brownies are ready, indulge yourself with this delicious dessert!

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