Macaron of bergamot and basil

Name: Macaron of bergamot and basil
Ingredients: 135 g bergamot purée; 150 g Lime juice; 120 g Egg yolk; 12 g Pectin; 80 g Water; 15 g Fresh basil; 0.5 units.items gelatin sheet; 3 g Citras; 520 g whipping cream 40%; 240 g Sugar; 10 g Sugar; 126 g Sugar

This dessert is made by Caitlin Knol, pastry chef & owner of CS Patisserie & Chocolaterie.

Ingredients

150gLime juice

12gPectin

15gFresh basil

3gCitras

10gSugar

135gbergamot purée

120gEgg yolk

80gWater

0.5units.itemsgelatin sheet

520gwhipping cream 40%

240gSugar

Preparation

Finely chop the basil.
Mix sugar 1 with the pectin.
Add the chopped basil to the lime juice.
Heat this to 40°C.
Then add the mixed sugar and pectin.
Heat this through to 70°C and then add sugar 2.
Then cook this to 105°C.
Remove from the heat and add the citras.

Gently whisk the egg yolk.
Cook the sugar and water to 118°C and add this to the whisking egg yolk.
Whip the cream to soft peaks.
When the egg yolk mixture is at 30°C, melt the gelatin and heat the bergamot purée.
Mix these together and add to the whisking egg yolk.
Let this mix well.
Then add the semi-whipped cream.