Ingredients:
Almond Macaroni:
- 500gr of TPT
- 90gr Egg white
- 445gr of Italian meringue
TPT:
- 250 gr of Sugar glace
- 250 gr Almond powder
Italian meringue:
- 250gr of Sugar in grain
- 100gr of Water
- 95 gr of egg white
Orange Mousse (Stuffed Macaroni):
- 30gr of mascarpone. 15gr of
- orange marmalade
- 90gr of cream
- 1 piece of Gelatin
For the saffron pistil gelatin:
- 250gr of water
- 0,3gr of threads of saffron
- 35gr of sugar 20gr of
- lemon juice
- 0,5gr of Agar-Agar
For the Earl Gray tea ice cream:
- 220gr of whole milk 400grs of whole milk
- 20gr of
- Earl Gray tea with flower
- 45gr of cream
- 175gr of sugar
- 45gr of pasteurized egg yolks
- 30gr of skimmed milk powder
- 45gr of atomized glucose
For the vanilla caramel slush:
- 240grs of 30º syrup (150g of water x 90gr of sugar)
- 400grs sugar
- 2 liters of water
- 5 branches of vanilla open and scraped
- 2 sheets of gelatin.
Saffron sugar:
- 200gr of sugar glace
- 3gr of saffron threads
- 25gr of water.
Carrot baby pictures:
- 1 bunch of carrot baby.
- Syrup (100 gr of sugar X 100 gr of water)
Emplatado:
- 3 baby carrot slices in syrup
- 3 carrot sprouts
- 1 stuffed macaroni
- 1 curd dish
- 1 c / s of granita
- 1quenelle of ice cream
- saffron sugar
Preparation of the recipe Saffron veils with macaroni and tea ice cream:
For the Macarrón:
Mix the glace sugar with the almond powder and pass it through a robot (in order to refine it, it is convenient to have it mixed beforehand several days before) Then we will pass it 4 times through a fine mesh sieve, reserve. This we will call it TPT
In a bowl, we will proceed to mix the egg whites (which will be fresh and passed through a sieve) with the TPT
We will do it with the help of a tongue giving enveloping movements, from this mixture we will obtain a mass of marzipan, filming the skin and reserve at room temperature.
Put to heat the water and sugar, as soon as grass with the help of a spoon we will remove the foam, when the syrup reaches 110ºC we will start to mount the whites in a blender so that when the syrup has reached 118ºC we will add it to the clear to fine thread and continue riding until the temperature drops to 40 º C. This will take between 8 and 10 minutes approximately.
Add the Italian meringue three times with enveloping and delicate movements.
There should be a smooth and shiny dough which we will put inside a sleeve with a nozzle to pour on a silicone mat (it is important that when cutting the cut of the dough is as clean as possible). Let dry out of the chamber for about 3 hours (the test is when the dough is not stuck in the fingers).
We will have the oven previously heated to 145ºC and without ventilation or humidity.
Bake 13 minutes, remove from the oven and let cool with the same tray that was baked.
With the help of a spatula, remove the macaroni to
a closed container with anti-humidity tablets.
For the mouse:
In a bowl mix the orange marmalade with the mascarpone, add the gelatin, previously hydrated and drained in a liquid state with the help of the microwave.
Semi-assemble the cream and mix it with the previous mixture. We will leave to rest in the camera for 2 hours until it takes the body.
Assembly of the orange mousse macaroni:
At the moment of serving, one of the macaroni tapas will be filled with the orange mousse and the other one will be pasted. Place on the plate in the proper way.
For saffron jelly:
Boil the water next to the saffron, cover with plastic wrap and leave to infuse in the chamber for 2 hours.
After the time, we strain, add sugar and lemon juice, boil and remove from heat. Wait until it is about 40º. We divide 1/3 part to which we add the Agar-Agar and boil without stopping to stir with a rod. Mix with 2/3 and we will pass through a filter paper. We will pour the mixture in the desired dish and let it set. (resting at room temperature)
NOTES:
Per liter of saffron infusion, we will use the 2gr of Agar-Agar.
This amount would give to set 10 plates
For ice cream:
Pour the 220gr of milk in a saucepan and bring to a boil. As soon as it starts to boil, remove from heat and add tea. Cover with plastic wrap and leave to infuse for 5 minutes, after passing through a fine sieve, squeezing well.
On the other hand, add the cream in another pan, the 400 grams of milk, half the sugar, the milk powder, and the glucose, bring to a boil.
In another bowl mix the rest of the sugar with the yolks and beat well.
In a larger casserole, we put the yolks together with the sugar, the boiled milk, and cream, with the sugar, the glucose, the milk powder and the infusion of tea. Bring to a boil, stirring continuously until it reaches 85º C (same as an English cream) when this happens to place on a container that is with an inverted water bath (water with ice) so that it cools as quickly as possible. Place in a bowl, freeze, and turbinate before serving.
For the slush:
Boil the water with the syrup sugar and set aside.
Make an orange candy with sugar. Then add the rest of the ingredients and when the caramel has dissolved, remove from the heat and let infuse 20 minutes. Remove the vanilla branches and add the gelatin (previously hydrated) to strain this liquid distributing it in 2 trays. Put in the freezer, stirring every 10 minutes this liquid so that the vanilla beans do not remain in the bottom.
For saffron sugar:
Boil the water and add the saffron threads, remove from heat, cover with plastic wrap and infuse for an hour.
After the hour we will add the sugar glace without stopping to stir.
Stretch in a sulfurized paper with a thickness of 0.2cm.
We will dry over the oven 12 to 15 hours, once dry, crush with a robot until you get some sugar pearls.
We will store in an airtight container.
For carrots:
Boil the water with the sugar and cool quickly.
We will carefully wash the baby carrots with fresh water which, with the help of a peeler, we will make thin slices, dip them in the syrup and reserve them in a chamber for 3 hours.
Emplatado:
Temper the dish by removing it from the refrigerator 5 minutes before.
We have the carrot slices, we place the macaroni on one side of the plate and on the other a quenelle of ice cream accompanied by a spoonful of granita, we finish with a pinch of saffron sugar on the edge and some carrot sprouts.
In a bowl, we will proceed to mix the egg whites (which will be fresh and passed through a sieve) with the TPT
We will do it with the help of a tongue giving enveloping movements, from this mixture we will obtain a mass of marzipan, filming the skin and reserve at room temperature.
Put to heat the water and sugar, as soon as grass with the help of a spoon we will remove the foam, when the syrup reaches 110ºC we will start to mount the whites in a blender so that when the syrup has reached 118ºC we will add it to the clear to fine thread and continue riding until the temperature drops to 40 º C. This will take between 8 and 10 minutes approximately.
There should be a smooth and shiny dough which we will put inside a sleeve with a nozzle to pour on a silicone mat (it is important that when cutting the cut of the dough is as clean as possible). Let dry out of the chamber for about 3 hours (the test is when the dough is not stuck in the fingers).
We will have the oven previously heated to 145ºC and without ventilation or humidity.
Bake 13 minutes, remove from the oven and let cool with the same tray that was baked.
With the help of a spatula, remove the macaroni to
a closed container with anti-humidity tablets.
Semi-assemble the cream and mix it with the previous mixture. We will leave to rest in the camera for 2 hours until it takes the body.
After the time, we strain, add sugar and lemon juice, boil and remove from heat. Wait until it is about 40º. We divide 1/3 part to which we add the Agar-Agar and boil without stopping to stir with a rod. Mix with 2/3 and we will pass through a filter paper. We will pour the mixture in the desired dish and let it set. (resting at room temperature)
NOTES:
Per liter of saffron infusion, we will use the 2gr of Agar-Agar.
This amount would give to set 10 plates
On the other hand, add the cream in another pan, the 400 grams of milk, half the sugar, the milk powder, and the glucose, bring to a boil.
In another bowl mix the rest of the sugar with the yolks and beat well.
In a larger casserole, we put the yolks together with the sugar, the boiled milk, and cream, with the sugar, the glucose, the milk powder and the infusion of tea. Bring to a boil, stirring continuously until it reaches 85º C (same as an English cream) when this happens to place on a container that is with an inverted water bath (water with ice) so that it cools as quickly as possible. Place in a bowl, freeze, and turbinate before serving.
Make an orange candy with sugar. Then add the rest of the ingredients and when the caramel has dissolved, remove from the heat and let infuse 20 minutes. Remove the vanilla branches and add the gelatin (previously hydrated) to strain this liquid distributing it in 2 trays. Put in the freezer, stirring every 10 minutes this liquid so that the vanilla beans do not remain in the bottom.
After the hour we will add the sugar glace without stopping to stir.
Stretch in a sulfurized paper with a thickness of 0.2cm.
We will dry over the oven 12 to 15 hours, once dry, crush with a robot until you get some sugar pearls.
We will store in an airtight container.
We will carefully wash the baby carrots with fresh water which, with the help of a peeler, we will make thin slices, dip them in the syrup and reserve them in a chamber for 3 hours.
We have the carrot slices, we place the macaroni on one side of the plate and on the other a quenelle of ice cream accompanied by a spoonful of granita, we finish with a pinch of saffron sugar on the edge and some carrot sprouts.
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