The mini beetroot macaroons adds texture, which is one of the key elements when assembling dishes to stimulate all the sense in order to enjoy a cooks creation.
Make sure the scallops are nice and fresh, not frozen. For me as a cook, I prefer hand – dived scallops. They are slightly more expensive, however as cooks we have to respect the seabed. Henceforth I prefer “hand-dived scallops”.
Mini Beetroot Macaroons with Scallops and Cauliflower Sauce
Icing Sugar 120gm
Almond Powder 120 gm
Egg White 42 gm
Water 36 gm
Sugar 120 gm
Egg white 46 gm
Method of Cookery
- Blend icing sugar and almond powder
- Sieve the above mixture into a bowl and mix with egg white(1) to form smooth dough
- Cook sugar and water to 118 C
- Star to whisk egg whites(2) into separate bowl, when sugar reaches the temperature of 115 C.
- Pour the cooked sugar syrup on the above egg whites slowly and make an italian meringue to stiff peak, any colour can be added onto this stage.
- Cool down the meringue on an ice bath for 10 minutes or till cool.
- Once cooled down, fold the meringue into a smooth almond dough and fold the rest of the meringue into 3 parts
- Fill up the mixture into a piping bag with 10 mm plain nozzle.
- Prepare baking tray lined with butter paper, pipe the macaroons on the tray and bake at 140C for 12-13 minutes.
For Beetroot Filling
Beetroot Puree 100 gm
Lemon zest 1 pc
Sugar 50 gm
Egg yolk 1 pc
Butter 25 gm
Corn flour 10 gm
Method of Cookery
- Combine all ingredients in a sauce pan and cook until thick
For the Scallops and Cauliflower Puree
|3||hand-dived large scallops|
|1 pinch||Sea salt (Maldon)|
|1 tbsp||Olive oil|
|1 tsp||Madras curry powder|
|100ml||virgin olive oil, warmed|
|1||Lemongrass stalk, bruised and finely chopped|
|2||Kaffir lime leaves, finely sliced|
|1/2||Grated zest and juice of a lime|
|1 pinch||Sea salt|
|1/2||cauliflower (250g) small florets|
|2 pinches||Sea salt|
To prepare the curry oil
In a small frying pan over a medium heat, toast the curry powder for 5 minutes then add to the warm olive oil with the lemongrass, lime leaves and lime zest. Stir and set aside to infuse in a warm place for 1 hour. Strain the oil through a fine sieve into a bowl and add the salt and lime juice. Cover and set aside until needed.
In a large saucepan, melt 25g butter over a medium heat and gently sweat the cauliflower for 3 minutes, seasoning with the salt. Add the milk, bring to the boil, lower the heat and simmer until tender. Transfer cauliflower to a blender and purée with just enough of the cooking liquor to make a smooth purée, then check the seasoning; keep warm.
Season the scallops with the salt. Heat the olive oil in a medium, heavy-based frying pan over a medium heat. Add the scallops, flat side down, and sear for 1½ minutes until golden brown (then turn the scallops over and continue to cook for 30 seconds.