Elle Magazine Photoshoot Part 4

Finally, the last shot was more glamorous.
We created basil and Kyoho Macarons with yoghurt sauce.

Japanese Grape Macaron

Japanese Grape White chocolate Mousse
30g milk
30g cream
12g Japanese grape puree
80g white chocolate
130g whipped cream
1) Melt white chocolate. Incorporate white chocolate with basil puree
2) Incorporate the 2 mixtures together. Refrigerate.

Cassis Macaron
50g egg whites
38g sugar
violet colouring
45g almond powder
60g icing sugar

4g Cassis puree
1) Sift almond powder with icing sugar
2) Whisk the whites and sugar until stiff peaks
3) Add colouring lightly
4) Fold in almond powder mixture to the whites lightly
5) Fold in cassis puree lightly
6) Pipe the macarons on a tray and let it dry for half an hour at room temperature
7) Bake in the oven at 150 degrees