Macaroons in the bush of the Rôve by Ohaness Kachichian and Eric Rabazzani

Macaroons in the bush of the Rôve by Ohaness Kachichian and Eric Rabazzani

Macaroons in the bush of Rôve, RinQuinqQuin gel, marinated taggiasche olives, calisson and RinQuinQuin ice cream.

Recipe by Ohaness Kachichian / Eric Rabazzani - Head of the Rowing Club Marseille. 

Ingredients:

140 g of egg white

450 g of sugar

580 g of water

800 g of tant pour tant.

225 g of RinQuinqQuin

2 g of agar-agar.

500 g of bush

1 zest of a yellow lemon.

200 g taggiasch olives

1/4 L of milk

125 g of calisson cream

4 egg yolks

2 g of crémodant

200 g roasted crushed almonds

1 tray of flower.

Preparation:

Proportions for 10 macaroons

Macaroon:

140 g of egg white, 150 g of sugar, 80 g of water, 800 g of tant pour tant.

Make a syrup with the sugar and the water, at the same time toss the egg whites to the robot at low speed, when the syrup reaches 118 degrees pour on the egg whites slightly mounted, increase the speed and whisk until cooling, then gently incorporate the tant pour tant, and macaronnate the device.

Then lay the macaroons (size 8 cm) on parchment paper, let crumble for 15 min, then bake at 160 degrees for 13 min. 

Let cool after cooking and take off. Reserve in a dry place.

RinQuinQuin gel:

200 g of RinQuinqQuin, 2 g of agar-agar.

Bring the RinQuinQuin to a boil, add the agar-agar, stir for 2 minutes, remove from a plate and let it cool, when the RinQuinQuin is cold, mix with the cutter and obtain a RinQuinQuin gel.

Pipette cool.

Brousse du Rôve:

500 g of bush, 50 g of sugar, 1 zest of a lemon.

In a bowl with a whisk, mix the bush of the Rôve with the sugar and the grated zest of a lemon and put in pocket with a fluted socket.

Olives taggiasches marinated:

200 g taggiasch olives, 1/2 L water 250 g sugar.

Bring the water and sugar to a boil to make a syrup, rid the hot syrup with taggiasch olives, film and marinate 24 hours in the fridge.

Ice calisson / RinQuinQuin:

1/4 of milk, 125 g of calisson cream, 4 egg yolks, 2 g of crémodant, 25 g of RinQuinQuin.

Mix the sugar with the crémondant.

Bring the milk to the boil, mix the calisson paste in the warm milk, and then pour over the whipped egg yolks with the sugar, mix well, put back on the fire and cook on the tablecloth like a custard, switch to Chinese stamen, add the rinquinquin, cool. Turbiner at the moment.

Dressage and finishing:

200 g roasted crushed almonds, 1 bottle of flower.

In the center of the plate, place a point of the Rôve bush, arrange the macaroon shell on it and gently poach (erect) the bush on it, then harmoniously draw 9 marinated olives, the frosting points of rinquinquin between each olives, and finish with flowers .

Next to the macaroon, place a pinch of roasted almonds and make a quenelle of calisson / RinQuinQuin ice cream.

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