Raspberry Croustillant with Hibiscus Flower Juice Recipe
Flavors of Provence-Alpes-Côte-d'Azur
Total time: more than 2 hours
- Fresh raspberries
- 1 liter (4 cups) water
- 150 g (3/4 cup) sugar
- 1 vanilla bean
- 1 orange
- 100 g (3 1/2 oz.) hibiscus flowers
- a few bruised raspberries
- 450 g (1 lb.) icing sugar
- 250 g (9 oz.) hazelnut powder
- 50 g (2 oz.) sugar
- 210 g (7 oz.) egg whites
Vanilla ice cream
- 500 g (2 cups) whole milk
- 25 g (1 oz.) powdered milk
- 50 g (2 oz.) cream
- 80 g (3 oz.) egg yolk
- 110 g (1/2 cup) sugar
- 8 g (1/3 oz.) vanilla
- Make a syrup with the water, sugar, vanilla, orange and bruised raspberries.
- Let the hibiscus flowers infuse for 5 minutes in the syrup.
- Strain and refrigerate.
- Whip the egg whites with the sugar to stiff peaks. Fold in the hazelnut powder and icing sugar.
- Combine well and pipe out onto a baking sheet.
- Bake in a preheated 180° C (350° F) oven for 8-10 minutes.
Vanilla ice cream
- Cook as for a crème anglaise: place the eggs and sugar in the top part of a double boiler and whisk until the mixture is thick and pale and forms a ribbon when the whisk is lifted out of the mixture.
- In a saucepan, bring the milk, powdered milk and cream to a boil and simmer for about 1 minute with the vanilla. Gently and gradually incorporate this mixture into the egg mixture, whisking constantly and removing from the heat as soon as the mixture shows the first sign of coming to a boil. Reduce the heat; return the saucepan to the heat and heat gently until thickened enough to coat the back of a spoon; strain if necessary.
- Let rest for 12 hours in the refrigerator.
- Process in an ice cream maker as needed.
- Place the fresh raspberries into a wide-rimmed bowl, pour on some hibiscus juice and place the hazelnut macaroon on top.
- Add a scoop of vanilla ice cream and some chopped hazelnuts.
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