Recipe Cream of Cauliflower and its Macaroons with Mango Ice Cream
AuteurPierre-Emmanuel MalissinDifficultéFacileFor the Cream of Cauliflower:
Cut two bunches of cauliflower. Wash them. Peel the potatoes and cut them in pieces. Put the whole thing in a pressure cooker, while adding a litre (34 fl oz) of chicken broth to it. Add salt and pepper. Bring to a boil.
Add the fresh cream to the cauliflower and to the potatoes, then blend the preparation. Place the cream in bowls. Sprinkle with the chopped chives and serve.
For the Mango Ice Cream:
Peel the Mango and cut it in pieces. Blend the mango, the juice of half a lemon and the icing sugar and the fresh cream. Let it set in an Ice Cream Maker.
For the macaroons:
Beat the egg white with a pinch of salt until stiff . When this mixture starts to foam, add in the powdered sugar then beat the egg white one more time. Finally, add the food coloring. Mix together the icing sugar and the powdered almonds. Incorporate this sieved mixture delicately to the stiffed egg white. Preheat the oven at 180°C (356°F)
Dispose by means of a pastry bag and on a plate (patch) covered with parchment paper, small quantities of macaroon dough spaced out by 2 cms. Put in the oven at 180°C (356°F) for 20 mins. Let the macaroons cool down before removing them from the baking dish.
Fill them up with ice while assembling them two by two. Place the whole thing in the fridge.
Serve the macaroons with the mango placed on the plate near the bowl.
Ingrédients
Instructions
For the Cream of Cauliflower:
Cut two bunches of cauliflower. Wash them. Peel the potatoes and cut them in pieces. Put the whole thing in a pressure cooker, while adding a litre (34 fl oz) of chicken broth to it. Add salt and pepper. Bring to a boil.
Add the fresh cream to the cauliflower and to the potatoes, then blend the preparation. Place the cream in bowls. Sprinkle with the chopped chives and serve.
For the Mango Ice Cream:
Peel the Mango and cut it in pieces. Blend the mango, the juice of half a lemon and the icing sugar and the fresh cream. Let it set in an Ice Cream Maker.
For the macaroons:
Beat the egg white with a pinch of salt until stiff . When this mixture starts to foam, add in the powdered sugar then beat the egg white one more time. Finally, add the food coloring. Mix together the icing sugar and the powdered almonds. Incorporate this sieved mixture delicately to the stiffed egg white. Preheat the oven at 180°C (356°F)
Dispose by means of a pastry bag and on a plate (patch) covered with parchment paper, small quantities of macaroon dough spaced out by 2 cms. Put in the oven at 180°C (356°F) for 20 mins. Let the macaroons cool down before removing them from the baking dish.
Fill them up with ice while assembling them two by two. Place the whole thing in the fridge.
Serve the macaroons with the mango placed on the plate near the bowl.