This recipe uses specialist concentrates and foamers to create a flavour-packed raspberry and peanut macaroon.
2 free-range eggs, whites only
40g/1½oz caster sugar
1g almond concentrate
50g/2oz extra fine ground almonds
120g/4oz icing sugar
0.5g hy-foamer (available from molecular gastronomy specialist suppliers)
½ vanilla pod, seeds scraped out
squeeze lemon juice
25g/1oz chunky peanut butter
25g/1oz raspberry jam
For the raspberry jelly, add the raspberries to a bowl with the lemon juice and caster sugar and cook over a bain-marie for roughly half an hour to extract all of the natural juices from the fruit.
Remove the raspberries from the heat and pass the liquid through a fine sieve.
Squeeze out the excess water from the gelatine leaf. Measure the liquid, and add one gelatine leaf per 140ml/5fl oz of liquid and mix until dissolved.
Pour the jelly into a small tray and place in the fridge for 2-3 hours to set. Remove and dice into cubes to serve.
For the mocha mousse, melt the chocolate over a bain-marie.
Combine the egg and sugar in a metal bowl. Place over a bain-marie whisk with a hand-held electric mixer until the mixture reaches 52C/126F. Remove from the heat and continue whisking until the egg whites are doubled in volume. Then whisk in the coffee.
In a separate bowl, whisk the double cream to soft peaks.
Fold the melted chocolate through the egg whites, then slowly fold in the whipped cream. Set aside in the fridge,
For the macaroons, preheat the oven to 140C/275F/Gas 1 (do not use a fan-assisted oven).
In a large mixing bowl, whisk the egg whites with an electric hand whisk until doubled in volume. Add the caster sugar and continue whisking until the mixture is stiff and glossy. Then fold through the almond concentrate.
Process the ground almonds, icing sugar and hy-foamer in a food processor for 10 minutes until really fine. Sift into a large mixing bowl.
Gently fold the dry ingredients into the egg whites until smooth. Finally fold through the scraped vanilla pod. Add a good squeeze of lemon juice, to give it a good shine.
Carefully spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe rounds of the mixture onto a baking tray lined with greaseproof paper leaving 2.5cm/1in between each circle. If you want to be really precise you can draw circles onto the paper first as a guide. Set aside to rest for 20 minutes.
Bake for about 18 minutes until the macaroons have a clean shine on top and come away easily from the greaseproof paper. Leave to cool on the trays.
To assemble, carefully remove the macaroons from the greaseproof paper and spread a layer of peanut butter on one half and a layer of raspberry jam on the other. Then sandwich the two halves together.
For the raspberry purée, bring the raspberries, caster sugar, raspberry vinegar and raspberry concentrate to the boil.
When cooked, blend in a food processor until you have a smooth purée. Pass through a sieve and place in a squeezy bottle for service.
For the marinated raspberries, season half of the raspberries, to taste, with lemon juice and sugar – you want to be able to taste the lemon juice without overpowering the raspberries.
Season the remaining raspberries, to taste, with vinegar and sugar.
To serve, add a quenelle of the mocha mousse and a quenelle of the clotted cream to the plate. Then add a macaroon standing on its side. Garnish with cubes of raspberry jelly, raspberry purée, marinated raspberries, dried raspberries, salted peanuts and red vein sorrel.
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