Ingredients for 4 people
For the Parma Violet Chantilly Cream:
1 liter of cream
300g of 32% white chocolate
100g of mascarpone
Organic violet flavoring, to taste
For the Berry Gel:
500g of mixed berries
20g of balsamic vinegar
60g of water
100g of sugar
50g of honey
5g of xanthan gum
Procedure
For the Parma Violet Chantilly Cream
Boil the cream and pour it over the chocolate and mascarpone, creating an emulsion. Cover with plastic wrap and let it rest in the refrigerator for 24 hours. When ready to use, whip it with a stand mixer.
For the Berry Gel
Combine the berries, balsamic vinegar, sugar, honey, and water in a saucepan; bring to a boil for about 1 minute, then blend and strain. Once the mixture has cooled, add the xanthan gum using an immersion blender.
Cook the Violette in salted boiling water, flavored with honey and saffron. Drain and fill as shown in the photo, adding blackberries and the berry gel either on the macaron itself or on the plate. This macaron can also be filled with a savory ganache.
Chef Enrico Brancato
Recipe from Volume III “Young Talents” for Divine Creations
Curated by Elsa Mazzolini – La Madia Editore
