Ingredients
For the macaroons
150 g finely ground almonds 150 g icing sugar 35 g unsweetened cocoa powder 150 g caster sugar 50 ml water 110 g egg whites 1 clementine, zest only, dried overnight in a low oven and blended to a powder
For the clementine and basil ganache
1 small bunch basil 2 clementines, zest only 110 g double cream 100 g dark chocolate, minimum 70
cocoa solids, broken into small pieces
For the chocolate jelly
75 g sugar 75 g finely ground almonds !0 g plain flour 25 g cocoa powder pinch salt !0 g butter, melted
For the bitter chocolate and clementine sorbet
275 ml water 125 ml milk 2 clementines, zest and "uice #about 100ml$ 25 g caster sugar !0 ml glucose 50 g bitter cocoa powder 125 g dark chocolate, minimum 70 cocoa solids, broken into small pieces
%uy &ngredients at my'upermarket (ore information
Method
1) *reheat the oven to 1!0+,120+ fan,gas 1) -ine a baking tray with parchment paper) 2) For the macaroons: place the ground almonds, icing sugar and cocoa powder into a
food processor and pulse to a fine consistency) 3) *lace the caster sugar and water into a small pan and gently heat to 110+,230. #check using a sugar thermometer$) !) (easure out 50g of the egg whites and whisk to soft peaks) /hen, while whisking continuously, slowly drizzle in the hot sugar syrup #take care not to let the syrup fall onto the moving whisk or it will splatter$ until all of the sugar syrup has been incorporated and the mi0ture has cooled to about !5+,113. 1 the mi0ture should feel "ust lukewarm) 5) 2dd the remaining unbeaten egg whites to the bowl and fold in) .old in the icing sugar mi0ture and clementine powder in 233 additions, until the mi0ture is glossy and forms ribbons when dropped from the spatula) 4) 'poon the mi0ture into a piping bag fitted with a plain nozzle and pipe 534cm,233in rounds onto the prepared baking tray) &f any peaks form on the rounds, use a wet fingertip to gently push them back down) 'et the tray aside for 30 minutes to allow the macarons to dry 1 they should not stick to your finger when gently touched) 7) %ake the macarons for 15320 minutes, or until the macarons have formed a spongy 5foot6 around the base and the tops are smooth and firm to the touch) 'et aside to cool completely before peeling away from the parchment paper) 7) For the clementine and basil ganache: place the basil, +lementine zest and double cream in a small, heavy3based pan and bring to the boil) 8emove from the heat and set aside to infuse for 30 minutes) 9) *lace the chocolate into a bowl) 8eturn the cream mi0ture to the boil, then strain it over the chocolate, discarding the basil and zest) -eave for a minute, then stir the mi0ture until the chocolate is melted and the mi0ture is smooth and glossy) 10) 2llow to cool to room temperature) :nce cooled, spoon some of the ganache over the flat side of one macaroon shell and sandwich with another macaroon shell) 8epeat with the remaining ganache and macaroon shells) 11) For the chocolate jelly: heat the milk with the basil in a heavy3based pan over a medium heat) 8emove and set aside to cool, then strain through a sieve) 8eturn to the pan with the sugar and agar3agar, then bring to the boil, whisking continuously) 8educe the heat and simmer for about 5 minutes) 12) 8emove from the heat and stir in the chocolate until melted, then pour into a container) /ap gently to remove any air bubbles, then set aside to cool slightly before placing into the fridge to set #about 20 minutes$) 13) *reheat the oven to 150+,130+ fan,gas 2) 1!) For the chocolate soil: whisk the sugar, ground almonds, flour, cocoa and salt
together, then add the melted butter) 'pread the mi0ture over a baking tray and bake for 15 minutes) 15) /ransfer the baked mi0ture to a food processor and pulse until the mi0ture resembles fine breadcrumbs, or soil) 'et aside) 14) For the bitter chocolate and clementine sorbet: place the water, milk, +lementine "uice and zest, caster sugar and glucose in a pan and bring to the boil, stirring until the sugar has dissolved) 17) ;hisk in the cocoa powder and simmer for 233 minutes, whisking occasionally) 8emove from the heat and set aside to cool slightly before pouring over the chocolate in a bowl) 'tir until the chocolate has melted and the mi0ture is smooth and glossy) 17) 'train the mi0ture and pour into the bowl of an ice cream maker) +hurn according to the manufacturer6s instructions) ;hen churned, spoon the sorbet into a container) 19) /o serve, arrange the chocolate soil and chocolate "elly on plates and place a few macaroons alongside) *lace a scoop of clementine and chocolate sorbet alongside)
