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Strawberries and cream sandwich

Strawberries and cream sandwich

 

INGREDIENTS

 

For the macarons

  • 160g ground almonds
  • 170g icing sugar
  • 120g egg white – separate into two 60g portions
  • 160g caster sugar
  • Red food colouring paste

 

For the parfait

  • 150g water
  • 100g caster sugar
  • 75g glucose 2 leaves gelatine
  • 7 large egg yolks
  • 180g cream
  • 50g clotted cream
  • 100g Fresh strawberries

 

METHOD

 

For the macarons

 

Sieve together the icing sugar and ground almonds, discarding any large clumps

Mix together with 60g of egg white to form a paste

Whisk the remaining egg white slowly in a stand mixer

In a small saucepan heat the sugar and 20ml of water together

When the sugar reaches 110degC turn the mixer up to full speed to bring the egg whites to soft peaks

Take the sugar to 118degC then slowly pour onto the egg whites, avoiding the whisk

Add the red food colouring to the meringue until a deep red colour is achieved

Fold the meringue together with the almond mix until fully incorporated – the mixture should fall like ribbons off the spatula but do not overwork the mix

Pipe into rounds about 5cm diameter on flat trays lined with silicone

Gently tap the trays on the worktop to remove excess air

Leave to stand for 10 minutes uncovered

Bake in a preheated oven at 170degC for 14 minutes

Slide the silicone off the trays and leave to cool on the worktop

 

For the parfait

 

Whisk the cream and clotted cream in a stand mixer to soft peaks

Put to one side in the fridge until needed

Bloom the gelatine in iced water

Whisk the egg yolks in a stand mixer on full speed until light and fluffy – they will more than double in volume

In a pan bring the water, sugar and glucose to 118degC

Pour down the side of the stand mixer onto the egg yolks, avoiding the moving whisk

Keep whisking until cool n Once cooled fold together with the whipped cream mix

Dice the strawberries into small chunks and fold into the mix

Place the mix into metal rings moulds about 5cm in diameter and put in the freezer

Once frozen remove from the rings – apply gentle heat to the ring if struggling to remove

Sandwich together with the macarons

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