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Macarons With Jolanta: Orange And Passion Fruit Jelly / Coffee Ganache And Grapefruit And Campari Ganache

Macarons with Jolanta: Orange and Passion Fruit jelly / Coffee Ganache and Grapefruit and Campari Ganache

INGREDIENTS:

150 g fresh passion fruit juice

85 g top-quality orange marmalade

120 g mineral water

10 g caster sugar

3 gelatin leaves (2 g each)

PREPARATIONS:

  • Soak the gelatin leaves for 15 minutes in cold water to soften.
  • Halve the passion fruits and scrape out the seeds. Strain the flesh to obtain 150g juice.
  • Bring the passion fruit juice to the boil with the orange marmalade, sugar and water, stirring constantly.
  • Add the drained gelatin and stir.
  • Pour into a dish lined with clingfilm to a depth of 4 mm.
  • Set aside in the fridge for 1 hour then transfer to the freezer for 2 hours.
  • Turn out the jelly and cut it into 1.5 cm squares.
  • Return the jelly squares to the freezer.

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Coffee Ganache

INGREDIENTS:

200 g whipping cream (35% fat)

200 g dark chocolate

20 g ground coffee

PREPARATIONS:

  • Melt the chocolate in a bowl over a saucepan with barely simmering water.
  • Bring the cream to the boil.
  • Add the ground coffee. Remove from the heat and cover. Allow to infuse for a few minutes then strain it through a fine-mesh sieve.
  • Pour the hot infused cream over the chocolate a third at a time. Stir to obtain a smooth ganache.
  • Transfer the ganache to a dish. Press clingfilm over the surface of the ganache and set aside in the fridge for the ganache to thicken.

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Grapefruit and Campari Ganache

INGREDIENTS:

20 g fresh lemon juice

110 g fresh grapefruit juice

45 g fresh orange juice

50 g Campari

420 g white chocolate

PREPARATIONS:

  • Stir together the freshly squeezed lemon, grapefruit and orange juice with Campari.
  • Melt the chocolate in a bowl over a saucepan with barely simmering water.
  • Heat the Campari and citrus fruit juice to 45°C.
  • Pour it over the chocolate a third at a time. Blend for 4 minutes with a hand blender.
  • Transfer the ganache to a dish. Press clingfilm over the surface of the ganache and set aside in the fridge for the ganache to thicken.

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